Easy Vegetarian Egg Muffins

Easy Vegetarian Egg Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 99.1
  • Total Fat: 4.9 g
  • Cholesterol: 113.5 mg
  • Sodium: 209.7 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 11.3 g

View full nutritional breakdown of Easy Vegetarian Egg Muffins calories by ingredient
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Number of Servings: 12


    7 whole eggs
    8 egg whites
    1 cup shredded mozzarella
    3 vegetarian "sausage" patties (I used Morningstar)
    1 medium bell pepper (I like red, adds color!)
    Garlic seasoning to taste


1.) Preheat oven to 375 degrees

2.) Thoroughly cook veggie sausage patties, then chop into small crumbles.

3.) Chop pepper into small pieces.

4.) Combine all ingredients in a bowl. Mix well.

5.) Use non-stick spray or muffin liners in a 12-muffin tin. (I used two muffin liners for each muffin. The papery ones tend to stick, I recommend foil liners.) Pour mixture into each muffin tin, fill about 3/4 full. The muffins will expand as they cook.

6.) Cook for about 25-30 minutes, until the tops of the muffins start to brown. Enjoy! These can be refrigerated or frozen to reheat later.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CELLOSONG.

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