Easy Egg Muffins
Prep time
Cook time
Total time
  • Olive oil
  • 2 large geen onions, chopped
  • 2 medium carrots, shredded
  • ½ red bell pepper, diced
  • ¼ cup sliced fresh basil leaves
  • ¼ tsp salt
  • ¼ tsp pepper
  • 6 whole eggs
  • ¾ cup egg whites
  • ¼ cup shredded dairy free cheese or organic cheese of choice (optional - I used Daiya Smoked Gouda Farmhouse Block)
  1. Preheat oven to 375 degrees.
  2. Coat each cup of a 12 cup muffin tin liberally with olive oil to prevent sticking. You can also use coconut oil.
  3. Combine vegetables and basil in a large bowl.
  4. Fill each muffin tin ⅔ full with vegetable mixture.
  5. Whisk eggs, salt, and pepper in a large mixing bowl.
  6. Pour the whisked eggs to fill each muffin cup then top each muffin cup with a sprinkle of cheese (if using).
  7. Bake the muffins 25 minutes or until they have risen and are slightly browned on the top.
  8. Serve or keep in the refrigerator for up to 5 days and grab as snacks to-go!
To make these muffins even more filling and more of a meal deal, next time I plan to use a jumbo muffin tin and add a couple tablespoons of cooked quinoa to each muffin! This alteration would up the protein and add some extra energy in the form of healthy complex carbohydrates!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/easy-egg-muffins/