Veggie egg muffins: Easy-to-cook recipe for people with Myasthenia Gravis
Living with myasthenia gravis can make everyday tasks like cooking and eating more difficult, especially when you're dealing with fatigue or chewing challenges. These crustless veggie egg muffins are soft in texture, high in protein and simple to prepare — a great choice for a nourishing breakfast or a quick snack.
This recipe was inspired by Alesheia*, who lives with MG and loves how versatile these muffins are. You can easily swap in your favourite veggies or adapt the flavours depending on your mood or what you have in the fridge. They’re perfect for batch-cooking and sharing with family or friends.
Ingredients
- 12 Eggs
- Feta cheese (optional)
- Veggies of your choice (Spinach, Cherry tomatoes, onions, bell pepper, mushroom...)
- Parsley
- Salt and pepper
- Olive Oil Spray (for greasing)
Veggie egg muffins recipe
Directions
- Preheat the oven to 180°C
- Chop the veggies into small pieces.
- In a large bowl, whisk together the eggs, salt, and pepper.
Tips: To reduce prep time and effort, buy fresh vegetables that come pre-cut, or use an adaptive tool, like a vegetable chopper. - Add the chopped vegetables to the egg mixture.
- Lightly spray a muffin tin with olive oil and fill each cup with the mixture.
- Bake for 25 minutes or until eggs are set and slightly golden on top.
- Let cool and store in the refrigerator for up to a week.
- Reheat before serving.
Please consult your healthcare team for which recipes are best for your dietary needs, whether any modifications would be appropriate, and consider any allergies or dietary restrictions before making these recipes.
*Inspired by a recipe featured on mg-united.com, a site for U.S. readers, which has been contributed by individuals living with myasthenia gravis.
Date of preparation: July 2025 - EU-UNB-25-00059
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