Sep 05

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Egg and Vegetable Muffins – Quick and Easy

If you are looking for a quick and easy recipe for make ahead snacks, you will want to try this one. It makes 2 servings and for me that is my 10:00 snack for the next two days! These would also go nice with my blueberry protein pancakes. You can use any veggies that you like – experiment and have fun!

Egg and Vegetable Muffins


2 Whole Eggs

6 Egg Whites

6 Asparagus Spears, chopped

1/3 cup Chopped Roasted Red Pepper (can use from jar)

1 Organic, Nitrate/Nitrite Preservative free Chicken sausage link (optional)


Preheat oven to 360 degrees. Whisk eggs in a bowl. Chop chicken sausage into small chunks. Add vegetables and sausage into egg mixture, mix well. Divide egg mixture into 6 muffin cups. Bake for 15-20 minutes or until done.


Nutritional info estimate by Sparks Recipe Calculator

Calories 188.7, Total Fat 6.4 g, Saturated Fat 1.5, Cholesterol 185 mg, Sodium 236.5 mg, Carbs 4.4 gm, Dietary Fiber 1.5 g, Protein 24.5 g

Permanent link to this article: http://www.get-fit-naturally.org/2012/09/egg-and-vegetable-muffins-quick-and-easy/


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  1. Fancy Nancy

    So there are 3 in one serving? These look delish! Thanks for sharing the recipe!!

  2. Jen

    Looks good! I can’t wait to try these!

  3. Julie Ann

    I’ll try this one tomorrow. My son has decided to actually eat breakfast so I need easy things he can just warm up and go with.

  4. Gregg

    What size muffin cup?

    1. getfitnaturally

      Gregg, use a regular size muffin tin.

      1. Gregg

        Thank you

  5. Beth @Goodness Gracious Living

    I am new to eating eggs again (I was intolerant for a while but I challenged them and I passed!!). I am adding this to my list of must-try dishes. Thanks for sharing!

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