Healthy Eating

Healthy Egg Bake Muffins

August 10, 2017

Here is a healthy on the go breakfast that will give you energy all morning.


  • 12 large eggs
  • ¼ cup skim milk
  • 2-3 cups of vegetables
    • Examples: chopped spinach, diced tomatoes, shredded carrots, diced onion, diced red/green peppers, or mushrooms.
  • 1 cup of meat (optional)
    • Examples: diced chicken, turkey sausage, diced ham.

Toppings (optional)

  •                 Feta cheese
  •                 Salsa
  •                 Avocado
  •                 Shredded cheese.



Preheat oven 350 degrees. Grease 12 count muffin pan. In a large bowl mix together the eggs and milk. Add in your choice of chopped or diced vegetables (or if your kids are picky, stick the vegetables in the food processor and finely chop) and meat if you choose. My family’s favorite is spinach, peppers, onion, and turkey sausage. Divide the mixture between the 12 muffin cups and bake for 20-25 minutes, until the eggs are cooked and solid. Put muffins on cooling rack for 5 minutes. Store in the fridge for 1 week.



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