Veggie Egg Muffins

The first time I made these veggie egg muffins was for a wellness retreat I had the honor to be apart of — a weekend filled with movement, stillness, laughter, and a lot of firsts. I wanted to offer something warm, savory, and grounding after a morning yoga practice, and I wanted it to pair well with the sweet, chocolatey overnight oats I had chilling in the fridge.

I didn’t want to go the traditional route with dairy milk or heavy cheeses. Instead, I reached for soy milk (you can use any plant-based milk or dairy if you'd like). I sautéed garlic and shallots until the kitchen was filled with that cozy aroma, then folded in tender mushrooms, broccoli, red peppers and a handful of spinach. The results? These muffins were devoured within minutes — light, fluffy, and full of flavor.

This recipe was inspired by that morning, and it brings me back every time I make them.

Ingredients:

1 tsp Extra Virgin Olive Oil (other oils are fine, it's not that serious!)

2 Shallots, finely chopped

Garlic cloves, minced (a generous amount; I lost count, but 6 - 8 seems right...measure with your heart)

1 cup Mushrooms, chopped

1 cup Broccoli, finely chopped

2 cups fresh Spinach, chopped

1 cup fresh Red Peppers, chopped

12 large Eggs (brown or white, once again it's NOT that serious!)

1/4 cup unsweetened non-dairy Milk (or dairy if preferred)

1/2 tsp Sea Salt

1/2 tsp Black Pepper

1/2 tsp ground Mustard (optional)

1/4 cup shredded Cheese (optional) - I used pepper jack.

1/2 cup grated Parmesan Cheese.

Other options:

• Crushed red pepper flakes for a nice little kick.

• Onion powder & garlic powder if you don't have the fresh vegetables.

• Parsley and/or Chives as a garnish.

• Whatever else I'm missing, try it out & make it your own!

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.

   * You can also use cupcake liners if you don't have silicone liners.

   
   

2. In a skillet, heat olive oil over medium heat. Add shallots and garlic, sauté until fragrant.

   
   

3. Add mushrooms and broccoli. Cook until slightly tender. Toss in spinach last and stir until wilted. Remove from heat.

   
   

4. In a large bowl, whisk eggs with milk, salt, pepper, and mustard (if using).

   
   

5. Fold in the cooked veggie mixture and shredded cheese (if using).

   
   

6. Pour mixture evenly into muffin cups.

   
   

7. Bake for 22–25 minutes or until set and slightly golden on top.

   
   

8. Cool slightly before removing. Serve warm, or refrigerate/freeze for meal prep!

   
   

A Note From Me to You

I know mornings — especially the messy, uncertain, soul-searching ones — can feel like you're walking uphill in the fog, trying to pour from an already-empty cup. Maybe you woke up feeling behind before the day even began. Maybe you're doing everything you can just to hold it together — for your kids, your partner, your work, or yourself.

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If you're here — choosing to nourish your body, even just by making a few simple veggie muffins — please hear me when I say: you’re doing enough. You are enough. Right here. As you are.

I’ve had those moments too — standing in the kitchen, unsure if any of it matters, wondering if I’m actually making progress or just going through the motions. The truth is, growth and healing don’t usually come with big signs or applause. Sometimes, they look like feeding yourself something warm. Sometimes, it’s simply getting out of bed and choosing to begin again.

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There’s a line I come back to often from Marcus Aurelius: you have power over your mind — not outside events. Realize this, and you will find strength. It reminds me that even when life feels chaotic or out of reach, there’s still something we can choose. We can choose how we meet the moment. We can choose to keep showing up.

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And maybe that’s all any of us are really being asked to do — to keep going, to keep showing up, to take one steady breath at a time. Even one veggie muffin at a time.

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It’s up to you.