Healthy Egg Muffins

35 Minutes

super easy

6

A protein-packed meal that’s delicious, quick and easy to make: get your morning started right with our egg muffins!

Breakfast is the most important meal of the day but who has the time to cook a full breakfast every morning? That’s where healthy egg muffins come in! These tasty little muffins are packed with protein and veggies to start your day off on the right foot. They’re perfect for those busy mornings when you need to grab something quick on the go. In addition, they’re a great way to sneak in some veggies for those picky eaters in your life. So whip up a batch of these delicious muffins and you’ll have a healthy breakfast option all week long!

Eggs have quickly become a dietary staple, and with good reason! One large egg contains six grams of high-quality protein and plenty of vitamins and minerals, including Vitamins D and B12, choline, and selenium. These nutrients contribute to a long list of health benefits, from aiding in brain function to protecting your heart. They are quick and easy to prepare and you can enjoy them anytime of the day. So go ahead, and make this healthy egg muffins – your body will thank you!

Why You’ll Love It

These savory little treats are packed with protein and veggies, making them the perfect way to start your day.

They’re super easy to make and can be customized to your taste preferences.

Eating eggs for breakfast can actually make you feel fuller for longer, meaning you’ll be less likely to snack throughout the day.

Recipe Cost Breakdown

      ½ cup broccoli, finely chopped: $0.22

      7 large organic eggs: $3.71

     ½ cup red bell pepper, finely chopped: $1.50

     4 cloves garlic, minced: $0.24

     ½ cup red onion, finely chopped: $0.36

     2 tbsp fresh basil, thinly sliced: $0.33

     Total cost: $6.36

What You’ll Need

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Ingredients

Adjust Servings
7 large organic eggs
½ cup broccoli, finely chopped
½ cup red bell pepper, finely chopped
½ cup red onion, finely chopped
About 2 tbsp fresh basil, thinly sliced and chopped
4 cloves garlic, minced
¼ tsp salt, or to taste
½ tsp black pepper

Nutritional Information

101 Calories
101 mg Sodium
3 g Total Carbs
1 g Fiber
1 g Sugar
8 g Protein

Directions

1.

Preheat the oven to 350 degrees Fahrenheit and generously grease a 6 cup muffin tin with oil or organic oil spray.
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2.

Thoroughly wash and finely chop your vegetables. Then, evenly transfer and distribute to greased muffin cups.
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3.

Next, in a medium size mixing bowl, whisk eggs and season with salt, pepper and minced garlic. Transfer whisked eggs to a measuring cup or cup with a spout, then evenly pour into muffin cups until about ¾ capacity. This is to avoid spilling out of the cups as the mixture expands in the oven.
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4.

Bake for about 15 - 20 minutes or until eggs have just barely set.
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5.

Allow 5 - 10 minutes for the eggs to cool either in the tin or on a wire rack. Then, enjoy immediately, refrigerate for 3 - 5 days or freeze for up to 2 months.
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