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Two Veggie-Loaded Egg Muffins stacked on a white plate, showing visible chunks of red pepper and spinach.

Veggie-Loaded Egg Muffins

Make these simple egg muffins for a nutritious, low-carb, and gluten-free vegetarian breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 Bell Peppers (any color) Chopped
  • 1/2 Yellow Onion Chopped
  • 2 cups Spinach Roughly chopped
  • 8 ounces Mushrooms Cooked until moisture evaporates
  • 2 cloves Garlic Minced
  • 1 tablespoon Oil For sautéing
  • 1/2 teaspoon Salt Or to taste
Egg Base
  • 1.5 cups Eggs and Egg Whites Measure to equal 1 1/2 cups total

Equipment

  • Muffin tin
  • Skillet

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup muffin tin.
  2. Heat the oil in a skillet over medium heat. Add the bell peppers and onion. Cook until softened, about 5 to 7 minutes.
  3. Add the mushrooms and cook until they release their liquid and the liquid evaporates. Add the garlic and cook for 1 minute more until fragrant. Season the vegetables with salt. Taste and adjust seasoning if needed.
  4. Stir the chopped spinach into the cooked vegetables until it wilts slightly. Remove the skillet from the heat.
  5. In a bowl, whisk together the eggs and egg whites until combined. Season lightly with salt.
  6. Divide the cooked vegetable mixture evenly among the 12 muffin cups. Fill each cup about two-thirds full.
  7. Pour the egg mixture over the vegetables in each cup, filling them almost to the top.
  8. Bake for 18 to 20 minutes, or until the egg muffins are set and lightly golden. You can test for doneness by inserting a toothpick into the center; it should come out clean.
  9. Let the egg muffins cool in the tin for a few minutes before removing them. Serve warm.

Notes

If you use larger eggs than specified, you may have extra egg mixture. If you use smaller eggs, you may have less mixture. Adjust the amount of vegetables slightly if you have a significant difference in the final egg volume.

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