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Egg Muffins

Prep Time: 4 Minutes

Cook Time: 25 Minutes

Servings: 12


  • 12 eggs

  • 2 handfuls of Spinach, chopped

  • 1/2 red bell pepper, chopped

  • 2 cobs of corn, kernals removed 

  • Salt & Pepper (to taste)

  • 1/2 cup of milk



  • Preheat oven to 350.

  • In a mixing bowl, whisk eggs, salt & pepper

  • Stir in bell pepper and corn

  • Grease muffin pan with oil or butter

  • Pour egg mixture into muffin pan

  • Bake for 25 minutes

  • Let cool and pop out muffins



  • You can use ANY veggies you would like! Get Creative!

  • You can store these in a container in the fridge for 2-3 days, great for a make-ahead snack.

  • You can easily cut the recipe down to half if 12 muffins is too many

  • This recipe can easily be made without milk, the muffins just won't be as fluffy.

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