Easy to Make Egg Muffins

You can substitute any vegetables you like in this recipe.  Generally, whatever you like in an omelette works well.  I use a combination of whole eggs and egg whites to reduce fat and cholesterol. I make these at night or on the weekend and just pop them in the microwave to eat in the car on the way to work.  Enjoy!

Servings 6 (2 each)

Calories 156,  Fat 10g,  Sodium 228mg, Carbohydrates 3g,  Fiber 1g,  Sugar 0g, Protein 13g


  • Nonstick cooking spray
  • 12 large eggs
  • Sea salt and black pepper to taste
  • 1 cup chopped mushrooms
  • 1 medium red bell pepper, finely chopped
  • 2 green onions, thinly sliced


  1. Heat over to 375 degrees
  2. Lightly coat 12 cup muffin tin with cooking spray.
  3. Beat eggs, salt & pepper in a large bowl.
  4. Add vegetables and stir to mix.
  5. Pour egg mixture into muffin tin.
  6. Bake for 15 to 20 minutes until a toothpick inserted comes out clean.

(recipe from Fixate Cookbook)

Written by MaShelle Dean
Hey Fam! I'm MaShelle, your Fit & Fabulous Coach. I'm an AFAA Certified Fitness Instructor and lifestyle blogger living in Atlanta with my husbae, Ron. The Jiggle Free Zone is the place to come for fitness inspiration, product reviews, and workout proof hair tutorials. Be sure to sign up for the Fit & Fab newsletter so you never miss my tips on living a #fitandfabulous life!