Spinach, Mushroom, and Pepper Egg Muffins
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Spinach, Mushroom, and Pepper Egg Muffins

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 8

Eggs + veggies = balanced grab-and-go breakfast!


    1 tbsp. coconut oil

    1/2 c. onion

    1/2 c. red bell pepper

    1/2 c. green bell pepper

    2 c. spinach

    1 c. brown mushrooms

    2 clove garlic

    8 egg

    sea salt & black pepper to taste


Preheat oven to 350ºF. Grease a 12-cup muffin pan (or line it with cupcake liners).

Heat coconut oil in a large skillet over medium heat. Add diced onion and peppers; sauté until tender, about 5-7 minutes. Add chopped spinach and thinly sliced mushrooms; saute an additional 1-2 minutes. Add minced garlic, stir to evenly distribute, and cook for about 30 seconds. Remove from heat.

Crack eggs into a bowl, season with sea salt and pepper, and whisk together. Stir in slightly cooled veggie mixture. Divide mixture between the muffin cups. Bake for 15-20 minutes, until eggs are cooked through and muffin tops are firm to the touch.

Store in an airtight container in the refrigerator for up to 4 days.