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+ servings

Healthy Veggie Egg Muffin Cups

These Healthy Veggie Egg Muffin Cups are an easy and delicious way to start your mornings! Throw this recipe together quickly and have a week of breakfast ready to go!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings 12 muffins


  • cups egg whites
  • ½ cup red bell pepper, chopped (about 1 medium bell pepper)
  • ½ cup onion, chopped (about ½ medium onion)
  • 1 cup spinach leaves, roughly chopped
  • 1-2 scallions, thinly sliced
  • ½ tsp salt
  • ¼ tsp pepper
  • hot sauce for topping (optional)


  • Preheat your oven to 350°. Prepare your muffin tin by spraying with nonstick spray. Set aside.
  • In a large bowl, whisk together the egg whites, bell peppers, onion, spinach, scallions, salt, and pepper. Mix everything until well combined.
  • Using a ⅓ measuring cup, scoop the mixture evenly into the muffin cavities. You should have enough to make 12 muffins.
  • Bake for 20-22 minutes or until muffins have puffed up and egg whites are completely cooked (not wet/jiggly in the middle). The muffins will sink back down as they cool.
  • Muffins are best served warm. They can be stored in the fridge for up to 5 days and reheated in the microwave.


  • These can be stored in the fridge or freezer. I prefer the fridge because putting cooked eggs in the freezer can change the texture a bit. 
  • Feel free to add other add-ins. Examples: meat (bacon, sausage, chorizo), cheese, other veggies (tomatoes, mushrooms).
  • Reheat these in the microwave- line your plate with a paper towel as they can release water when heated up again. 
  • Chop your veggies first and then measure to make sure you have an accurate measurement.