Egg and vegetable muffins - recipe

Recipes for people with Parkinson’s: Egg and vegetable muffins (makes 6)  

  • Egg and vegetable muffin recipe: eggs are used in this recipe as they are a great addition to your diet containing 11 vitamins and minerals!! Eggs also contain choline, omega 3 fatty acids and antioxidants.
  • Choline is essential for helping produce acetylcholine which is an important neurotransmitter.
  • Omega-3 fatty acids have various benefits for your body and brain.
  • A diet high in antioxidants may offset oxidative stress and cellular damage associated with aging and Parkinson’s.


  • 4 eggs
  • 15-20 spinach leaves, roughly chopped
  • ¼ cup red capsicum, finely diced
  • ¼ cup corn cornels (cooked)
  • 6 cherry tomatoes (cut into quarters)


  • Preheat the oven to 190°C/375°F.
  • Grease a 6-cup muffin tin or use paper cupcake cases.
  • Crack the eggs into a bowl and whisk together with a fork.
  • Add the capsicum, spinach, tomato and corn to the whisked eggs and stir.
  • Pour the egg mixture into the greased 6-cup muffin tin or paper cupcake cases.
  • Bake for 10-12 minutes or until eggs are set.
  • Allow to cool for 5 minutes before removing from muffin tin.


I hope you enjoy making and eating these Egg and vegetable muffins.

Estimated nutrition information per muffin: 50 calories, 4 grams protein, 3 grams fat, 2 grams carbohydrate, 40 mg sodium.


Click here to check out another great recipe – Creamy spinach sweet potato noodles with cashew sauce. Yum!