Ride Fuel – Veggie Filled Egg Muffins

July 24th, 2019

Words and Photos by Lottie Bildirici

One of my underlying goals is to coach my clients towards lifestyles that are easy and sustainable for them! I know first hand that if things are not easy, people won’t do them. Shortcuts and seamless meal prep are crucial.  And that is how I came to create this recipe – Egg Muffins! They are easy, portable protein that are super simple to make and keep in the fridge all week. Whether you need a protein rich snack or want to take eggs with you to work, this is your solution! They also make a great plane breakfast.

Recipe : Yields 6 Muffins

    • 1/2 cup fresh spinach, finely chopped
    • 4 small mushrooms cut into small pieces or 1/4 cup
    • 4 cherry tomato cut into small pieces or 1/4 cup
    • 1/4 cup onion chopped
    • 4 egg whites or 3/4 cup
    • 6 whole eggs for topping ( do not use XL eggs)
    • salt to taste
    • spices of choice- garlic powder, onion powder, chili powder


    1. Pre-heat oven to 350 degrees Fahrenheit
    2. In a medium size bowl whisk together the 4 egg whites until slightly foamy and then add in spices and vegetables. You can also add in fresh herbs like parsley here.
    3. Prepare a muffin tray with non-stick spray then add the egg white mixture into 6 of the muffin cups leaving about 1/2 inch space in each muffin. Make sure there is still space to crack the additional egg
    4. Crack each egg into the muffin tray individually so you have 6 muffins, each with one egg on top
    5. Bake for 25-30 minute depending on how runny you like the egg. I cooked mine for 30 minutes to fully cook the yoke.
    6. Store in the refrigerator covered in an air tight container for up to 5 days.