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Easy Egg Muffins!!!!!

Do you have eggs on your meal plan??? For your breakfast or for one of your snacks... Here is an easy grab and go item if you are interested in another option as an alternative to your hard boiled eggs!

These Egg Muffins are easy to prep and nice to have readily available. They freeze well and are great for those of you who like to do advance meal prep!

Just a reminder our program is successful because we go off of weight and measurements with your serving sizes - this is no different. You will find all of the ingredients below, along with the process for accuracy with your exact serving sizes.

Vegetable Hash Ingredients:

(you should get 5-6 servings of vegetables depending on how much green chile you add)

6-7 Large Mushrooms

1 Green Bell Pepper

1 Orange Bell Pepper

1/3 White Onion

Garlic Powder (to taste)

Additional Ingredients Needed:


Green Chile

Combine all of these items for Vegetable Hash in frying pan with non-stick spray and have them ready to fill your muffin containers. For measuring purposes I combined 3 - 3.5 ounces of vegetables hash and added my green chile individually to make up 3.5 - 4 ounces of vegetables in a bowl. Then add two whole eggs and scrambled everything together. Be sure to spray the baking container (I use my Glass Pampered Chef Prep Bowls) BEFORE adding your combined ingredients (vegetable hash, green chile and eggs) to container.

Bake in Oven for 20-22 minutes at 350 degrees.

*You can also use a muffin pan if you choose. Keep in mind you might have to do single eggs along with your serving size of vegetables just in case the ingredients spill over the side. If this is the case change your serving size (1 egg and 2 ounces of vegetable hash and green chile combined)

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I am absolutely going to make these egg muffins 😊

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