Healthy Egg Muffins
These healthy egg muffins take hardly any effort to make, taste amazing, and can be stored and reheated all week long. What more could you wish for in a recipe?
I originally made these (healthy) egg muffins for breakfast, but they are quickly becoming one of my favorite snacks during the week. I used to always make a batch of hard-boiled eggs on the weekends for my meal prep for the week, but now I find myself packing up a few of these egg muffins instead. Don’t get me wrong, I do enjoy my hard-boiled eggs, but the addition of fresh veggies just takes the flavor to a whole new level.
Egg muffins are also great if you are hosting brunch for a group of friends or family. They even taste great reheated, so you can make them the day before if you want to save time in the morning.
My perfect Sunday morning starts with a huge breakfast table with Healthy Egg Muffins, Gluten Free Banana Bread, Peanut Butter Crunch Oatmeal, and perhaps some Chocolate Coconut Protein Balls😀. We love hosting brunch for family events instead of dinners, as it requires less prep, more healthy options, and we can pick a kid-friendly time during the day to host (namely NOT around nap time).
I am linking this post up with Deb over at Confessions of a Mother Runner and Sarah over at A Whisk and Two Wands for Meatless Monday, along with Running on Happy & The Fit Foodie Mama for Meatless Monday. I am also linking up with Angela over at Marathons & Motivation and Ilka at www.ilkasblog.com for their Savory Sunday link up. I hope you enjoy:)
- 20 oz. (500 g) egg whites
- 3 large eggs
- 2½ oz. (70 g) red bell pepper
- 2 oz. (55 g) baby spinach or chopped regular spinach
- 3 oz. (90 g) yellow onion
- 1 clove of garlic
- ½ Jalapeno chili
- 1½ tsp. salt
- 1 tsp. pepper
- Coconut oil (optional to coat muffin tins)
- Heat the oven to 350 F (175 C)
- Coat a muffin pan or 12 muffin forms with cooking spray or coconut oil
- Dice Spinach and coat a little spinach at the bottom of each muffin tin
- Chop onions, jalapeno, and garlic finely and sauté for a few minutes until the onions are translucent
- Take the onion mix of the stove and divide it evenly between the 12 muffin forms, placing it on top of the spinach
- Chop the bell pepper and add to the muffin forms
- In a mixing bowl, combine egg whites, whole eggs, salt and pepper and whisk them together
- Pour the egg mixture into the muffin forms so it just covers the veggies
- Bake for 25 minutes on the middle rack
We make these Healthy Egg Muffins almost every Sunday to prep for our busy weeks. These muffins are a great protein filled breakfast on-the-go for the kids or a yummy afternoon snack while at work.
Do you have a healthy meal prep recipe that you and your family love? I would love to hear all about it in the comments below!