Healthy Muffin Tin Eggs


  • 1 tablespoon olive oil
  • 1/2 cup red pepper measured after chopping
  • 1/2 cup green pepper measured after chopping
  • 1/2 cup yellow pepper measured after chopping
  • 1/2 cup onion measured after chopping
  • 1 cups baby spinach – roughly chopped measured/packed before chopping
  • 1/2 cup mushrooms measured before chopping
  • ½ broccoli measured afterchopping
  • salt to taste
  • 7 eggs


1. Preheat oven to 350 degrees F

2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.

3. Heat a large skillet over medium heat and add in oil, red pepper, green pepper, and onion.

4. Saute 5-7 minutes, and dd in spinach and mushrooms and broccoli cook for an additional 2 minutes.

5. Season with salt and pepper and remove from heat.

6. Crack 7 eggs and whisk together.

7. Pour the egg/veggie mixture evenly into the prepared muffin pan.

8. Bake for 15-20 minutes, or until the eggs are cooked.

9. Cool slightly and serve immediately! enjoy!

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