Egg And Vegetable Muffins Recipe

Egg And Vegetable Muffins Recipe
Preparation time
10 mins
Cooking time
20 mins
Easy Recipes
3 people

Egg And Vegetable Muffins Recipe

These finger-friendly “muffins” are the perfect way to whip up a big batch of eggs and vegetables to go – they’re great for quick breakfasts, lunches, or snacks on the run. Make a bunch on the weekend and stash them in your fridge for emergencies. But baked eggs are also great for a weekend morning: sometimes you’d rather have something easy and relaxing than a lavish brunch that takes you an hour to get ready.


Egg And Vegetable Muffins Recipe



  • 8 eggs, beaten;
  • 2 bell peppers, chopped;
  • 1 onion, chopped;
  • 8 to 10 fresh mushrooms, sliced;
  • 2 cups baby spinach, roughly chopped;
  • 2 garlic cloves, minced;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;


  1. Preheat your oven to 350 F.
  2. Melt some cooking fat in skillet placed over a medium-high heat. Cook the onion, bell peppers, and garlic until soft and fragrant, about 5 minutes.
  3. Add the mushrooms and spinach and cook for another 2 to 3 minutes. Season everything to taste.
  4. Whisk the eggs together in a big bowl, and add the bell pepper & spinach mixture.
  5. Grease a muffin tin and pour the mixture evenly into the muffin cups.
  6. Place in the oven and bake for 20 to 25 minutes.

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