A box of donuts



I love breakfast. It’s my favorite meal of the day and veggie egg white muffins are a delicious and nutritious way to start the day.

To cut down on time in the kitchen I like to prep a batch of veggie egg muffins for a healthy protein packed breakfast option They’re great alone or with oatmeal, whole wheat toast, or fruit for a quick, easy, balanced meal that tastes great.

Buy It.

  • eggs or egg whites
  • sauteed onion
  • bell peppers
  • garlic
  • spinach

You can easily add your favorite breakfast sausage, turkey bacon, chicken breast, cheese or additional veggies such as tomatoes, squash, broccoli or kale to make them fit your taste buds.

Make It.

  • Chop onions, bell peppers, mushrooms, and spinach.
  • Add 1 tablespoon extra-virgin olive oil to pan.
  • Toss in veggies and minced garlic.
  • Salt and Pepper to taste.
  • Sauté to desired doneness.
  • Grease muffin tin with non-stick cooking spray, I like the Olive Oil version.
  • Add 1 tablespoon or so of sautéed veggies.
  • Spoon 3 tablespoons of egg whites into each muffin tin (be careful not to overfill).
  • Place muffin tin in preheated oven at 350 degrees for 20-25 minutes until cooked through or until a tooth pick comes out clean.

Eat it.

I eat 3-4 egg muffins a day and they last me about 3 days before I have to whip up another batch. For more simple yet tasty meal options check out my book Better After Baby.

Now, it’s your turn, what’s your favorite go-to breakfast option?

Comments are closed.