Egg Muffins

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

Serves: 18Hands-on: 10 minutesTotal: 35 minutesDifficulty: Medium

Serves: 18


  • 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


  • 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 to 25 minutes or until the eggs are set in the middle.