If you are a vegetarian, vegan or simply just don’t like meat and want to add more eggs into your diet than this is one post and recipe you can truly use. Recently I have noticed I buy a ton of eggs but don’t ever eat them enough. For awhile I was on a kick where I made egg whites scrambled in the morning, but with work and working out and rushing out the door I didn’t always have time to make eggs and then eat them (and if you’ve ever tried to eat scrambled eggs out of a tupperware container, cold and at work it’s not the pleasant for you or your co-workers nearby). Hence why I decided to try my hand at making baked egg muffins – and my life is now forever changed!

One reason I love making these is that you can add literally TONS of vegetables to the mix and they can always taste different and new each time. There is nothing worse to me than getting bored of food so these little baked egg muffins will allow you to always change it up. All you need is a muffin tin, some olive oil spray to coat the tins, a tons of veggies of your choice and organic brown eggs, himalyan pink sea salt, pepper and Bragg’s Nutritional Yeast Seasoning (and an oven but I would assume you have one of those).

To make these put your oven on 325 degrees. In a mixing bowl add 2 whole eggs and then as many eggs as you need to fill up the number of muffin tins you have. For me I need about 2 whole eggs and 7-8 egg whites for my 6 large tins. Use your 3 seasonings to taste. Put everything in a bowl and mix it up with a whisk. Spray your muffin tins and then into the oven they go.

Check on the muffins a few times and make sure they are cooked all the way through and are not liquid inside. Once they are all done, take them out and let them cool. You can eat them right then and there, or like me, you can take them with you on the go in a Ziploc bag or meal prep container. Feel free to add some cheese on top or salsa for even more flavor.

For me I love to use asparagus, spinach, red and green peppers, onion and tomato in my muffins – but again just make sure to keep changing it up. I make these in the evening while I bake whatever I am making for dinner and then literally by the morning maybe 1 is left – my husband and I love these for snacking! They are a high protein, high fiber, low carb meal prep option.

Gallery of images from this recipe:

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