Egg Muffins

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These are great to make in advance and take on the go. They are also quite tasty with some sliced avocado.

Difficulty: Medium

Hands-on: 10 minutesTotal: 35 minutes

Serves: 18

Ingredients

  • 2 Tbsp. olive oil
  • 12 large eggs
  • 2 medium zucchini
  • 1 small green bell pepper
  • 1 green onion
  • 3 cups fresh spinach
  • 1 cup cooked ham

Directions

  • Preheat oven to 350°F. Grease two muffin pans with olive oil.
  • In a large bowl, whisk eggs well. In a food processor, process zucchini, pepper, and green onion until finely chopped, but not smooth. Add chopped vegetables to the eggs.
  • Finely chop spinach in the food processor and add to the egg mixture. Stir in the ham and mix well.
  • Fill the muffin pans halfway with the egg mixture.
  • Bake for 20–25 minutes or until the eggs are set in the middle.

Recipe Information

Serves: 18

Ingredients

  • 2 Tbsp. olive oil
  • 12 large eggs
  • 2 medium zucchini
  • 1 small green bell pepper
  • 1 green onion
  • 3 cups fresh spinach
  • 1 cup cooked ham

Directions

  • Preheat oven to 350°F. Grease two muffin pans with olive oil.
  • In a large bowl, whisk eggs well. In a food processor, process zucchini, pepper, and green onion until finely chopped, but not smooth. Add chopped vegetables to the eggs.
  • Finely chop spinach in the food processor and add to the egg mixture. Stir in the ham and mix well.
  • Fill the muffin pans halfway with the egg mixture.
  • Bake for 20–25 minutes or until the eggs are set in the middle.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat3.5g
Saturated Fat1.5g
Cholesterol130mg
Sodium140mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars1g
Protein6g