Vegetable egg muffins are a great source of protein.  These kick the nutritional value up a bit by adding veggies and more fiber.

Okay so eggs are not my favorite.  Actually, I don't like them even a little bit.  But, I know that many of you love them are are looking to add some protein, more veggies and fiber to your diet. Give them a try and let me know how much you love them.  

Vegetable Egg Muffins

Makes 12 Servings


  • 1 T Olive Oil
  • 1 Red Bell Pepper, Diced
  • 2 Cups Fresh Spinach Chopped
  • 1 Cup Mushrooms, Chopped
  • 2 Cloves Garlic, Minced
  • 6 Eggs
  • 1 T Flaxseed, Ground

Simple Steps

  • 1
    Preheat oven to 350 degrees F. Grease or line a muffin tin (12 serving size)
  • 2
     Heat a skillet over medium heat. Add olive oil and heat until hot but not smoking.  Add diced bell pepper and saute until tender (approximately 5 minutes).
  • 3
    Add muchrooms and garlic to skillet and cook for an additional 1-2 minutes. Remove from heat and set aside. 
  • 4
    Whisk eggs and flax together in a medium bowl.
  • 5
    Evenly divide the veggie mixture into the 12 sections of the muffin tin.
  • 6
    Evenly distribute the egg/flax mixture into the 12 sections of the muffin tin (cover the veggies).
  • 7
    Bake for 15 minutes at 350 degrees F or until the tops are firm to the touch and eggs are cooked through.
  • 8
    Serve and enjoy!

Tip:  You can make ahead and refrigerate and/or freeze leftovers.  Simply wait until fully cooled on a rack and then pop them into freezer safe bags.  Microwave for a quick, easy, healthy breakfast.