Ride Fuel - Veggie Filled Egg Muffins

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.