Vegetarian Egg Muffin

Vegetarian Egg Muffin


3 March 2016


Breakfast is where we derive our source of energy to start our day off on the right foot, so it’s definitely a meal that shouldn’t be rushed or missed.


Although having a hearty breakfast sounds divine, it should be filling yet wholesome. Here’s a recipe for a vegetarian egg muffin that makes for a solid breakfast meal. It’s healthy and protein-packed with only 50 calories! You can even substitute the vegetables used in the recipe with your preferred greens.

Ingredients (A) (Makes roughly a dozen muffins)

  • 1 cup of mushrooms, soaked in water and set aside
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow onion
  • 1 cup of baby spinach
  • 2 cloves of garlic, minced
  • Sea salt to season

Ingredients (B)

  • 4 eggs
  • 4 egg yolks
  1. Take all ingredients in (A) and cut into smaller pieces. In a flat saucepan, add some oil. As it heats up, give the mushrooms, red bell pepper, green bell pepper, and onion a good stir-fry on medium heat until fragrant. Add the spinach and garlic and fry for 5 minutes. Season the mixture with salt.
  2. Preheat the oven at 180°C.
  3. Whisk the ingredients from (B) together. Add a little salt to season.
  4. Combine the vegetables from (A) and the egg mixture from (B) together. Pour into a muffin tray.
  5. Pop into the oven and bake for 10-15 minutes until it is cooked through. Serve.

Nutritional Information

Eggs :
  • For the development of a healthy brain
  • Cancer prevention
  • Prevents high blood pressure
  • Protects the liver
  • Mood stabiliser
  • Cancer Prevention
  • Detoxification
  • Anti-ageing
  • Able to cure chronic indigestion
  • Improves overall immunity
Bell Peppers:
  • Relieves fatigue
  • Aids digestion
  • Helps in weight loss
  • Prevents Constipation
  • Prevents Scurvy
Baby Spinach:
  • Anti-ageing
  • Able to cure diabetics
  • For smooth defecation
  • Prevents haemorrhoids
  • Promotes metabolic activity.