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Broccoli Rice Red Pepper Egg Muffins
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3.17 from 24 votes

Broccoli Rice Red Pepper Egg Muffins

Prep these egg muffins ahead of time, and make breakfast lean and green. A Paleo friendly, veggie packed egg muffin. Great for sneaking in more veggies!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Egg, Meal Prep
Servings: 8 servings
Calories: 43kcal
Author: Meal Prep on Fleek


  • 4 large eggs
  • 4 large egg whites
  • 1 tbsp. unsweetened coconut milk
  • 1/2 cup Broccoli riced
  • 1/2 cup roasted red pepper diced
  • 1/2 tsp Garlic Powder
  • salt & pepper to taste


  • Preheat oven to 325 F. Prepare a muffin tin by spraying with cooking spray or lightly greasing with coconut oil.
  • In a large bowl, whisk together the eggs, egg whites, milk, garlic powder, salt and pepper.
  • Add the riced broccoli and roasted red pepper.
  • Transfer the mixture to the muffin tin, dividing evenly among 8 cavities.
  • Bake at 325 F 20-22 minutes until eggs are set and firm in the center.
  • Remove from the oven and carefully removed with a small spatula and transfer to a wire baking rack.
  • Eat immediately, or store in the refrigerator up to 4 days.


Nutrition Per Muffin:
3g Protein, 3g Fat, 1g Carbs
Recipe Courtesy Of SkinnyFitALicious
WW Smart Points= Green:1  Blue:0  Purple:0


Serving: 1cup | Calories: 43kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g