Clean Green Veggie Egg Muffins Recipe

If you’re trying to lose weight or if you’re following a gluten-free or low-carb diet, make sure you add this egg muffin recipe to your Sunday meal prep sesh! Each veggie egg cup only has 45 calories so, depending on your specific calorie requirements, you can safely eat a few of these for breakfast. They’re clean, easy to make, very versatile and perfect for on-the-go breakfasts.

If you don’t like spinach or mushrooms you can experiment with different veggie pairings and customize your egg muffin cups however you’d like. You can add kale + tomatoes, collard greens + peppers, broccoli + leek … just use your taste buds as your guide!

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Clean Green Veggie Egg Muffins Recipe

Prep Time: 10 min | Cook Time: 22 min | Yields: 12 small muffins

Ingredients

+ 4 free-range organic eggs
+ 1 tbsp olive oil
+ 1 small onion, finely chopped
+ 1/2 cup mushrooms, finely diced
+ 1 cup spinach leaves, finely diced
+ 2 garlic cloves, minced
+ 1/2 tsp sea salt
+ 1/4 tsp freshly ground black pepper

Directions

Preheat the oven to 350°F (175°C). Heat the olive oil in a large skillet over medium-high heat. Sauté the onion and garlic until they begin to soften, about 3 minutes. Add the mushrooms and cook until they start to shrink, 2-3 minutes. Stir in the spinach, season with salt and pepper, and cook, stirring constantly, for 2 more minutes or until the spinach is wilted.

Crack the eggs into a medium bowl, add the cooked vegetables, and stir to combine. Pour the mixture into a greased muffin tin. Bake for 15 minutes, then let cool. Store in the fridge for up to one week. Enjoy!

Amount per muffin