Veggie Egg Muffins

Looking to eat something different in the morning besides scrambled eggs? Egg muffins are the perfect low-carb handheld breakfast for those busy, on-the-go mornings plus they taste fantastic too! These egg muffins are full of protein and veggies for sustained energy that will last you all morning. With a hint of spice from the chili powder and other spices, plus extra creaminess from the cheese, these muffins will satisfy your craving for something new at breakfast. However, there’s no judgement if you want to enjoy them for lunch or dinner!

In just about 30 mins using ingredients that you likely have on-hand, you can bake a batch of these egg muffins to enjoy for several days, if they last that long! This recipe makes about 9 muffins, however, feel free to double the recipe if you want to prep more for the week or freeze some for later.

WeightWise Recipe

Print Recipe

Egg Muffins

Course

Breakfast, Snack

Keyword

bariatric recipes, bariatric surgery recipes, low carb, low carb recipes, oklahoma bariatric, weight loss recipes

Servings

Ingredients

• 6 eggs
• 1/4 cup sweet onion OR yellow onion chopped
• 1/2 large red bell pepper chopped
• 1/4 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/8 tsp cayennea pepper (if more spice desired)
• 1/2 cup fresh spinach leaves chopped
• 1/2 cup low fat cheese
• vegetables of choice (broccoli, mushrooms) optional
• meats (cooked sausage, sliced deli meat) optional
• salt and pepper to taste

Course Breakfast, Snack Keyword bariatric recipes, bariatric surgery recipes, low carb, low carb recipes, oklahoma bariatric, weight loss recipes Servings Ingredients 6 eggs 1/4 cup sweet onion OR yellow onion chopped 1/2 large red bell pepper chopped 1/4 tsp paprika 1/2 tsp cumin 1/4 tsp chili powder 1/8 tsp cayennea pepper (if more spice desired) 1/2 cup fresh spinach leaves chopped 1/2 cup low fat cheese vegetables of choice (broccoli, mushrooms) optional meats (cooked sausage, sliced deli meat) optional salt and pepper to taste

Instructions

1. Preheat the oven to 375 degrees. Grease your muffin tins {enough for 9 muffins} and set aside. Try using a non-stick reusable silicone baking cups for easy clean up and no grease required!

   
2. In a large bowl, crack the eggs and whisk them together. Set aside.

   
3. In a large skillet heat 1 Tablespoon olive oil over medium high heat. Add the onion, bell pepper, paprika, cumin, chili powder and cayenne pepper and sauté for 6-7 minutes, until the onion is soft.

   
4. Add the cooked vegetables to the eggs along with the chopped spinach and the ½ cup of cheese. Mix to combine and add a dash of salt and pepper.

   
5. Pour the egg mixture into the muffin tins {about 3/4 of the way full} and top each muffin with a small amount of cheese.

   
6. Put the egg muffins in the oven and bake for 15-20 minutes until the egg muffins are set in the middle and begin to turn golden brown.

   
7. Remove from the oven and let cool before removing from the muffin tin.

   
8. Serve with a dollop of sour cream, salsa or topping of your choice.

Recipe Notes

Refrigerate remaining egg muffins in an airtight container and consume within 3 days or individually wrap and freeze for up to 3 months.