Breakfast Egg Muffins with Spinach: These muffins make a great breakfast, lunch, or a snack to pack up for work, school, or a picnic!  Just use a regular muffin pan for this recipe!I love that these breakfast egg muffins are very easy to make, and all the ingredients in them constitute, basically, a classic breakfast. These muffins have protein (eggs), vegetables (spinach, mushroom, capsicum). What not to like? These will keep you full for a long time!


Eggs - 12 (for serving 10)
Green chilli - 5
Spinach - ½ cup
Mushroom - ½ cup
Onion - 2
Green Capsicum - 1
Red capsicum - 1 (optional)
Butter - 1 tsp
Salt for taste


Finely wash the spinach, mushroom to remove the soil.
Finely chop the mushroom, onion, capsicum, spinach, green chilli.

Break the eggs into a bowl and beat well.

Then add chopped vegetables and mix it with egg beaten.

Add salt based on your taste. Green chilli spice is enough for the spice, if you need more spice add a little black pepper powder.
You can add the vegetables like carrot, beans, cabbage as well. If you add these kind of hard vegetables, add a two tablespoons of oil in a pan and cook the vegetables before adding into eggs.
Preheat the oven for 400' F.
Greece the muffin tray with butter.
Fill the egg beaten in a muffin tray into half and bake in oven for 15 minutes.

Remove out the tray and take out the muffins.

Serve hot. Now you will taste the wonderful, tasty, healthy egg muffin for your breakfast.