Veggie and Egg Muffin - Capital Area Food Bank
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Veggie and Egg Muffin

By Oscar April 1, 2022

40 calories | 1g carbs | 2g fat (1g sat fat) | 3g protein | 133mg sodium | 0g fiber | 0g total sugars (0g added sugar) per serving

Serves 12 for $3.24


  1. Non-stick oil spray
  2. ¼ cup chopped onions
  3. ½ cup chopped bell peppers
  4. ½ cup chopped tomatoes
  5. 6 eggs
  6. ½ teaspoon salt
  7. ¼ teaspoon pepper
  8. Optional: your favorite veggie (broccoli, kale, spinach, mushrooms, zucchinni, etc)


  1. Preheat oven to 350F
  2. Generously coat a 12-cup muffin tin with oil spray or line with paper liners
  3. In a large bowl, whisk together eggs, salt and pepper
  4. Add veggies to egg mixture and stir to combine
  5. Fill each muffin cup until ¾ full.
  6. Bake for about 25 minutes or until eggs are set. Allow to rest for at least 5-10 minutes before serving.

Store Leftover

Store egg muffins in an airtight container or Ziploc bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months.

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