Spinach Egg Muffins

In today's busy world, sometimes it's challenging to transition into healthier food options.  Breakfast seems to be one of those meals that are not as easy as a bowl of cereal, or a slice of toast.  This easy, filling recipe will have you loving a quick breakfast again.  It is the perfect recipe to make on the weekend to provide you with quick, easy breakfasts on the go for your busy week ahead.  They are filling and delicious, easy to pack and full of nutrients to get you going for the day. 

Equipment required:  large mixing bowl, frying pan and muffin tins


  • 8-10 eggs
  • 1 (10 oz) package of organic spinach
  • 1 clove of garlic, minced
  • 1/4 onion, finely chopped
  • 1 TBS coconut oil
  • 1 organic red bell pepper, finely chopped
  • 1 small organic zucchini, peeled and finely chopped
  • 5 shiitake mushrooms, chopped
  • 1/2 cup of your favorite cheese, shredded (optional)
  • 1 TBS of non-dairy milk, unsweetened
  • salt and pepper to taste


  • Preheat oven to 375 degrees F.
  • Heat oil in the skillet over medium heat.  Saute onions and garlic until translucent
  • add mushrooms and saute until mushrooms are cooked.  Add spinach and cook until wilted
  • set aside and let cool
  • in a bowl, whisk eggs, add the chopped red peppers, cheese, salt, pepper, zucchini and spinach mixture.  Mix welll
  • fill each greased muffin cup with egg mixture 2/3 of the way full
  • bake for 20-25 minutes, or until it's well set and a tester/toothpick inserted in center comes out clean
  • leave in muffin tins for a few minutes or just until cool enough to handle
  • cool completely before refrigerating; muffins will keep about 1 week in refrigerator
  • makes about 12 muffins