Breakfast Egg & Veggie Muffins
Recipe type: Easy, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 muffins
A quick, healthy breakfast for on the go!
  • 6 whole eggs-whisked in a separate bowl with one tablespoon of water or milk to make for lighter, fluffier eggs.
  • sautéed veggies of your choice
  • s/p to taste
  • cooking spray
  1. Sauté your favorite veggies of your choosing. For this recipe, I had leftover new potatoes, green onions, bell peppers and mushrooms. Hint, hint, save any leftovers from the night before, because you never know how you'll use them! :)
  2. You can also had bacon or browned sausage, too. Your pick.
  3. Coat the cups of a muffin tin with the cooking spray and add a spoonful of your veggie mixture to the bottom of each cup.
  4. Fill each muffin cup about ¾ of the way full.
  5. Bake on 350 degrees for about 20 minutes until each muffin is firm and 'bouncy' to the touch. Let stand for 5 minutes and completely cool before storing.
  6. Eat right away or reheat in the microwave for 30 seconds when you need a quick and healthy breakfast or snack!
Recipe by TeamSam Fitness at