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Egg Breakfast Muffin


12 servings (1 serving = 1 egg muffin)


  • 1 tablespoon olive oil
  • 1 cup red bell pepper, measured after chopping
  • 1 cup green bell pepper, measured after chopping
  • 1 cup yellow onion, measured after chopping
  • 2 cups baby spinach, roughly chopped
  • 1 cup mushrooms, measured before chopping
  • 2 cloves garlic, minced
  • salt to taste
  • 4 whole eggs
  • 4 egg whites
  • hot sauce (optional for topping)
  • cooking spray


  1. Preheat oven to 350 degrees F.
  2. Grease a standard nonstick 12-slot muffin pan with cooking spray and set aside.
  3. Heat a large nonstick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion.
  4. Sauté 5 to 7 minutes, or until peppers are tender.
  5. Add in spinach and mushrooms. Cook for an additional 2 minutes.
  6. In the last 30 seconds, add in minced garlic.
  7. Season with salt and remove from heat.
  8. Crack eggs/egg whites into a large bowl and whisk together.
  9. Stir in cooked vegetables.
  10. Pour the egg/vegetable mixture evenly into the prepared muffin pan.
  11. Bake in the oven for 15 to 20 minutes or until the tops are firm to the touch and the eggs are cooked.
  12. Cool slightly and serve immediately. Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.

Nutrition Information

Calories: 48 | Total Protein: 3.7g  | Total Carbs: 2.7g | Total Fat: 2.7g


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