Let your muffin tin help you meal-prep a week's worth of protein-rich vegetarian muffin-tin eggs with roasted red peppers, veggie sausage and mozzarella cheese. Stash these in the fridge or freezer for those extra-busy mornings.

Adam Dolge
Source: EatingWell.com, March 2020


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F.

  • Whisk eggs, milk, salt and pepper in a large bowl.

  • Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide roasted red peppers, veggie sausage, mozzarella and sun-dried tomatoes among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.


To make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition Facts

157 calories; protein 12.3g 25% DV; carbohydrates 6g 2% DV; dietary fiber 0.8g 3% DV; sugars 3.8g; fat 9.1g 14% DV; saturated fat 3g 15% DV; cholesterol 253.5mg 85% DV; vitamin a iu 2457.8IU 49% DV; vitamin c 25.5mg 43% DV; folate 35.8mcg 9% DV; calcium 124.9mg 13% DV; iron 1.9mg 10% DV; magnesium 22.7mg 8% DV; potassium 271.7mg 8% DV; sodium 461.6mg 19% DV.

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