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Veg-packed Egg Muffins with Bean Salad Recipe

Veg-packed Egg Muffins with Bean Salad Recipe

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How To Make Veg-packed Egg Muffins with Bean Salad

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 6 large eggs
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced onion
  • 1/4 cup diced zucchini
  • 1/4 cup diced spinach
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15.5 oz) mixed beans, drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and pepper, to taste


  1. Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.

  2. In a large bowl, whisk together the eggs, diced bell peppers, onion, zucchini, spinach, shredded cheese, milk, salt, and black pepper.

  3. Divide the mixture evenly among the muffin cups, filling each one about 3/4 full.

  4. Bake for 18-20 minutes, or until the eggs are set and lightly golden on top.

  5. Meanwhile, in a separate bowl, combine the mixed beans, chopped parsley, olive oil, lemon juice, minced garlic, and salt and pepper to taste. Toss well to combine.

  6. Remove the egg muffins from the oven and let them cool for a few minutes before removing them from the muffin tin.

  7. Serve the egg muffins with a side of the bean salad.


  • Calories : 205kcal
  • Total Fat : 11g
  • Saturated Fat : 3g
  • Cholesterol : 253mg
  • Sodium : 942mg
  • Total Carbohydrates : 14g
  • Dietary Fiber : 4g
  • Sugar : 3g
  • Protein : 14g
Share your thoughts on these delicious and nutritious Veg-packed Egg Muffins with Bean Salad in the Recipe Sharing forum section. Let's discuss any tweaks or variations you've tried!

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