Egg & Veggie Muffins


I’m the type of person who cannot function without breakfast. Unfortunately when I’m rushing out the door to get to work, I don’t get the chance to prepare the most elaborate morning meals. Sometimes I eat a banana with some almond butter or a bit of greek yogurt with berries. I know on most people’s count, that would be considered a great breakfast. But I’m hungry in the morning. I typically need more than just yogurt or fruit.

I made these egg muffins so I could take them to go to when I don’t have time to make my green smoothie in the morning. I’ll grab 2-3 egg muffins, toss them in the microwave for 30 seconds, wrap them in a paper towel, and that’s what I’m munching on while sitting in traffic for an hour. This is a great way to get in some protein, healthy fats, and veggies in your system first thing in the morning. They are so easy to make and the combinations are endless! For my recipe, I just included veggies but you could toss in any cheese or meats if you please.


Egg & Veggie Muffins
Yields 12
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  1. 1 Bell Pepper (colour of your choice), diced
  2. 1 cup Baby Spinach, diced
  3. 1 cup Mushrooms, diced
  4. 1/2 cup Spanish Onion, diced
  5. 1/2 cup Grape Tomatoes, diced
  6. 1 tbsp Cilantro, chopped
  7. 2 Garlic Cloves, minced
  8. 12 Eggs (preferably free range)
  9. 2-3 tbsp Unsweetened Almond Milk
  10. Salt & Pepper to taste
  11. Extra Virgin Olive Oil (preferably in spray form)
  1. Preheat oven to 350 degrees.
  2. Dice bell pepper, spinach, mushrooms, onion, cilantro into small pieces. Mince garlic cloves.
  3. Crack 12 whole eggs into a mixing bowl.
  4. Whisk eggs and unsweetened almond milk.
  5. Add all the ingredients you’ve diced and minced into the egg mixture and stir with a spoon (note: you could also add your meat and cheese of your choice if you wish).
  6. Add in salt and pepper (I would add less than you think, you can always season more once cooked).
  7. Grease a muffin tray generously with olive oil spray (or use a paper towel with some olive oil).
  8. Add an even amount of the egg and veggie mixture to each muffin hole (filled to the brim).
  9. Bake in the oven for about 25 minutes (or until a toothpick comes out clean).
  10. Enjoy the muffins straight out of the oven (I top mine with hot sauce), put in the fridge to enjoy for up to a week (microwave for 30-40 seconds before eating), or freeze them in an air tight container.
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