Egg Veggie Muffin

Egg Veggie Muffin

This egg veggie muffin recipe is the ideal breakfast staple for a high-protein, vegetarian, dairy and gluten-free morning snack. Bake them ahead of time and keep them in the fridge for an easy, on-the-go breakfast.

Makes 6 servings with 85 calories per serving.

Recipe time: 40 minutes


  • 1/2 a tablespoon of olive oil
  • 1/2 a cup of baby spinach
  • 1/2 a cup of broccoli
  • 1 clove of garlic
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 white onion
  • 3 egg whites
  • 3 eggs
  • Salt and black pepper to taste
  • 1 x carrot (optional as a variant on the veggies)


  1. Chop the vegetables finely.
  2. Chop and peel the garlic.
  3. Preheat the oven to 180°C.
  4. Heat your skillet or pan and add the olive oil.
  5. Add your chopped bell peppers and onion and cook for around 7 minutes until they are soft.
  6. Add the chopped spinach and broccoli and cook together for about 2 minutes.
  7. Add the garlic and cook for another minute while stirring.
  8. Crack your eggs and egg whites into a separate bowl and whisk until the mixture is light and full of bubbles.
  9. Add the rest of the veggies to the mix.
  10. Spray a standard muffin pan with oil or non-stick spray and pour the mixture into the muffin pan.
  11. Bake the muffins in the oven for 15-20 minutes or until the muffins are firm.

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