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If mornings are busy and you crave something quick, healthy, and absolutely delicious, these Egg Muffins with Veggies are your new go-to staple! They’re the answer for anyone searching for savory breakfast ideas that balance taste, nutrition, and simplicity all in one snap. With a colorful blend of broccoli, mushrooms, peppers, and spinach, these muffins hit the breakfast buffet with healthy food vibes and keep prep breezy for families or solo eaters alike.
Table of Contents
Why You’ll Love This Recipe
- Make-ahead friendly for meal preppers and busy professionals
- Customizable with your favorite veggies for endless variety
- Each muffin is loaded with protein and low in carbs
- Kid-friendly and perfect for breakfast on the go
- Simple enough for beginners, inspiring enough for dedicated foodies
Ingredients Table
Kitchen Equipment
- Oven
- Mixing bowls
- Cutting board
- Chef’s knives
- Measuring cups and spoons
- Frying pans
- Muffin tin
- Kitchen utensils
Step-by-Step Instructions
- Preheat your oven to 350°F.
- Chop vegetables and sauté in 1 teaspoon olive oil until tender crisp; drain any excess liquid.
- Let vegetables cool.
- Spray a muffin tin with nonstick cooking spray generously.
- Divide the veggies, onions, and cheeses evenly into 12 muffin wells.
- In a large mixing bowl, whisk eggs with milk, salt, pepper, and dry mustard powder until well combined.
- Carefully pour the egg mixture over the veggies in each well.
- Bake for 22–25 minutes, or until muffins are completely set.
- Let cool slightly, then remove muffins and serve warm. For meal prep, let them cool fully before refrigerating or freezing for later.
Helpful Tips
- Use silicone muffin liners for easy removal and less mess.
- Don’t overfill the muffin wells egg expands as it cooks!
- Sub spinach for kale, or add leftover roasted veggies for a flavor boost.
- Cheese can be swapped: try feta or mozzarella for fresh takes.
- Want spicy? Add diced jalapeños before baking.
Frequently Asked Questions
Can these egg muffins be frozen?
Absolutely! Cool completely, place them in a freezer-safe bag, and freeze for up to 2 months. Reheat for a quick breakfast.
Are these gluten-free?
Yes, this recipe is naturally gluten-free.
Can I use an air fryer instead of an oven?
Yes, use your air fryer for smaller batches! Place silicone molds in the basket and cook at 320°F for about 15 minutes.
What other vegetables work well?
Try tomatoes, zucchini, corn, carrots, or shredded potatoes for variation and extra nutrients.
How do I keep muffins from sticking?
Use plenty of cooking spray, or try parchment paper liners or silicone muffin cups for best results.
PrintEgg Muffins with Veggies: The Ultimate Healthy Breakfast
Nutritious egg muffins loaded with broccoli, mushrooms, peppers, spinach, cheddar, and parmesan—easy, meal-prep friendly breakfast perfect for busy mornings.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
3 cups mixed vegetables (broccoli, mushrooms, peppers, spinach, etc.)
1 teaspoon olive oil
12 large eggs
¼ cup milk
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
½ teaspoon dry mustard powder
2 green onions, thinly sliced (or 3 tablespoons minced onion)
1 cup shredded cheddar cheese
¼ cup shredded Parmesan cheese
Instructions
1. Preheat oven to 350°F.
2. Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
3. Spray a muffin tin very well with cooking spray.
4. Divide the vegetables, onion, and cheeses over 12 wells.
5. In a large bowl combine eggs, milk, and seasonings. Mix well.
6. Pour eggs evenly over each well. Bake 22-25 minutes or until set.
7. Remove from cups and serve warm or let cool completely and refrigerate/freeze.
Notes
Use silicone muffin liners for easy removal and less mess.
Don’t overfill the muffin wells egg expands as it cooks!
Sub spinach for kale, or add leftover roasted veggies for a flavor boost.
Cheese can be swapped: try feta or mozzarella for fresh takes.
Want spicy? Add diced jalapeños before baking.
Freezes well up to 2 months. Cool completely, place in freezer-safe bag.
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