Egg Muffins


I love this recipe! I usually make a full pan of these egg muffins every Sunday so I can easily heat up 2 at a time for breakfast with oatmeal on the side or put into a tupperware to bring to work to heat up as a morning snack. You can customize these by changing the veggies, adding breakfast meat, cheese, etc! Enjoy!



Olive Oil Spray
2-3 cups Egg whites (will vary depending on how much other ingredients you use)
~1 cup Chopped fresh spinach
~1 cup Diced Tomatoes and or Red/Green Pepper
~3/4 cup Breakfast meat (optional, example: 6 cooked slice turkey bacon chopped)
Desired seasonings: salt, pepper, cayenne, etc.


Preheat oven to 350 degrees

  1. Spray the muffin tin with olive oil spray.
  2. Distribute the veggies and meat into muffin tins evenly.
  3. Pour enough egg whites over the fillings so the cup is almost full.
  4. Cook for 25 – 30 minutes.

When finished cooking, you can remove the egg muffins from the cups easily and store in a tupperware in the refrigerator.  This is a great mid-morning snack along or pair with baked sweet potatoes or a servings of oats.


21 Day Fix containers: 2 egg muffins = 1/2 red for egg whites or 1 red for beaten eggs with yoke, 1/4 to 1/2 green depending on your veggie additions. If you top with cheese, count the portion of blue container you use.