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Spring-Ish Egg Muffins

Updated: Mar 9, 2019

You can already see where I'm going with this...

Everything is white or gray around here. Winter in Wisconsin 2019 is more temperamental than a teenager in Mean Girls. One day, it's sunny and warm. The next day, we are in gloomy gray skies and a nasty snow mess.

On my early morning days, I have to be out by 4:00 am and every minute saved counts. That's why I always rely on my egg muffins; grab and go! This is also great when you have a lot of stuff in the fridge that is on the verge of going bad. You can customize this in a million ways and also make it great with just a couple of ingredients.

I find hope in seeing colorful things and eating dishes that remind me of a soon-to-be spring time. Bring on the colorful vegetables!

Open the fridge...Grab whatever you have and turn it into a protein-packed to-go meal!

makes 6 jumbo muffins*


6 large eggs

6 (~340 mL) egg whites

½ cup (60 g) onions; chopped

½ cup (60 g) bell peppers; chopped

1 cup (~160 g) zucchini; diced

6 slices (6 oz.) of extra lean ham; diced

salt (pinch per muffin)

pepper (pinch per muffin)

thyme (pinch per muffin)

*I used a jumbo muffin pan but you can use a regular muffin pan or baking dish.

**enough for a pinch of each per muffin.


  1. Preheat oven at 450 degrees Fahrenheit.

  2. Spray each cavity with non-stick cooking spray.

  3. In each cavity, add ham, onions, peppers, and zucchini.

  4. Pour egg whites in each cavity and top with one egg.

  5. Sprinkle each cavity with a pinch each of salt, pepper, and thyme.

  6. Bake for 25-35mins. or until cooked fully through. If you like eggs over easy, you can under-bake slightly.

  7. Let it cool completely before removing from pan.

Can be refrigerated for up to a week!

Macros per Serving (6): 4 g of carbs | 6 g of fats | 18 g of protein

NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.

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