Scrambled Egg Muffins

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Healthy, quick, easy and will stay fresh in your refrigerator for up to a week. This all adds up to the perfect storm of an egg recipe which will shake up your normal egg cookin routine.

These scrambled egg muffins will make a great start to your day as-is, or you can add salsa, avocado, or a touch of cheese to spice things up.


  • 12 egg whites
  • 3 large eggs
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped baby spinach
  • Salt, pepper and garlic powder to taste


Preheat oven to 375 F. Spray muffin pan with cooking spray made with Extra Virgin Olive Oil.

Beat eggs in a bowl. Add the veggies. Add salt, pepper and garlic powder to taste. Pour into muffin tins filling about 2/3 full. The muffins will rise.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator. They can also be frozen and reheated.

Nutrition Facts:

Serving Size: 1 muffin

  • Calories: 48
  • Fat: 1.3 g
  • Carbs: 1.1 g
  • Protein: 6.5 g

Thanks a bunch to Micaela Velazquez  for the recipe hook up!