If you’re searching for a hearty, colorful, and downright delightful breakfast you can grab on busy mornings, look no further than Egg Muffins with Vegetables. These perfectly portioned little breakfast cups are bursting with flavor from a rainbow of fresh veggies, a sprinkle of cheese, and that creamy, satisfying texture only baked eggs can deliver. Whether you’re meal prepping for your week, surprising the family with a wholesome brunch, or simply craving a nutritious start to your day, Egg Muffins with Vegetables truly tick all the boxes.
Ingredients You’ll Need
What makes Egg Muffins with Vegetables so irresistible is how this short list of staple ingredients creates such big flavor. Each one brings its own color, texture, and nutrition—this is breakfast at its easiest and its best.
- 6 large eggs: The true star of the show, providing protein and that soft, fluffy foundation we all love in baked egg dishes.
- 1/4 cup milk: Makes each muffin extra tender and prevents them from drying out in the oven.
- 1/2 teaspoon salt: Just the right amount to highlight each savory bite of vegetable and cheese.
- 1/4 teaspoon black pepper: Adds a gentle kick to wake up the flavors.
- 1/2 cup diced bell peppers (any color): Their crisp texture and sweetness add a bright, colorful bite.
- 1/4 cup chopped spinach: Brings lovely green color and an extra punch of nutrients.
- 1/4 cup diced tomato (seeds removed): Juicy and tangy, tomatoes keep the muffins from being too dense.
- 1/4 cup shredded cheddar or feta cheese: Choose your favorite for a creamy, melty or tangy flavor profile.
- 2 tablespoons chopped green onions: Offer up a subtle, savory pop that really rounds things out.
- Non-stick cooking spray or oil, for greasing: Essential to make sure those gorgeous muffins release easily from the tin.
How to Make Egg Muffins with Vegetables
Step 1: Prep Your Muffin Tin
Start by preheating your oven to 375°F (190°C). Grab a 6-cup muffin tin and give it a generous spritz of non-stick cooking spray or brush it with oil. This step is key—egg muffins can stick if you’re not careful, and nothing should stand between you and an easy breakfast!
Step 2: Whisk the Egg Base
In a medium bowl, whisk together the eggs, milk, salt, and black pepper vigorously until everything is smooth and slightly frothy. This whisking gives the finished Egg Muffins with Vegetables that melt-in-your-mouth, custardy texture that keeps you coming back for more.
Step 3: Add Your Vegetables and Cheese
Gently stir in the diced bell peppers, chopped spinach, tomato, shredded cheese, and green onions. Each scoop should be brimming with color and veggie goodness, so make sure you mix everything evenly. If you want extra flair, save a little cheese for sprinkling on the tops just before baking!
Step 4: Fill the Muffin Cups
Carefully pour your egg mixture into the prepared muffin tin, aiming to fill each cup about three-quarters full. They’ll puff as they bake, so don’t worry if they look a bit low—you’re not missing out, it’s all built in!
Step 5: Bake and Enjoy!
Pop your tray in the oven and bake for 18–20 minutes, or until your Egg Muffins with Vegetables are beautifully set and just starting to turn golden on top. Let them cool for a few minutes (they’ll be hot!) before easing them out of the tin. Enjoy warm, or let them cool completely for tomorrow’s meal prep victory.
How to Serve Egg Muffins with Vegetables
Garnishes
For a touch of flair, top your Egg Muffins with Vegetables with a sprinkle of extra chopped green onions or a dusting of freshly cracked pepper. If you love a kick, try a few dashes of hot sauce or even a scatter of fresh herbs like parsley or cilantro. These small finishing touches make every bite pop!
Side Dishes
Pair these vibrant muffins with crisp, toasted whole-grain bread or fresh fruit for a balanced breakfast plate. If you’re going for a fuller brunch, serve alongside roasted potatoes or a leafy green salad for a feast that packs in flavor and nutrition in every bite.
Creative Ways to Present
Egg Muffins with Vegetables are as fun as they are delicious—arrange them on a platter with colorful napkins for a brunch party, or pack them in reusable containers for easy, on-the-go meals. Mini versions baked in a mini muffin tin make adorable appetizers for gatherings, too!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your Egg Muffins with Vegetables cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to four days, making weekday breakfasts a snap.
Freezing
Egg Muffins with Vegetables freeze beautifully! Once cooled, wrap each muffin individually in plastic wrap or foil, and stash them in a zip-top freezer bag. They’ll keep for about one month—perfect for whenever life gets a little hectic and you need breakfast in a hurry.
Reheating
When you’re ready to dig in, simply unwrap and microwave a muffin for 30–45 seconds until heated through. For a crispier edge, you can reheat them in a toaster oven or conventional oven at 350°F for about 5–8 minutes.
FAQs
Can I use other vegetables in Egg Muffins with Vegetables?
Absolutely! This recipe is endlessly customizable. Try swapping in mushrooms, zucchini, or even cooked broccoli—just be sure to chop everything small for even cooking. Feel free to get creative based on what’s in your fridge.
Can I make these dairy-free?
Yes! Simply leave out the cheese or substitute it with a plant-based alternative, and use your favorite non-dairy milk instead of regular milk. The texture may change slightly, but they’ll still taste wonderful.
How do I prevent the muffins from sticking to the tin?
Generously greasing the muffin cups is essential. Non-stick spray works best, but brushing with oil is a good option too. For extra insurance, you can also use silicone muffin liners.
Can I double the recipe for more servings?
Definitely! This base recipe makes 6 Egg Muffins with Vegetables, but you can easily double (or triple!) the ingredients and use a larger muffin tin for meal prepping or serving a crowd.
Are these good for kids and picky eaters?
Kids love these bite-sized breakfast treats! If you have picky eaters at home, involve them in choosing or adding their favorite vegetables and cheese. The portable, customizable nature makes them fun for everyone.
Final Thoughts
Egg Muffins with Vegetables take the fuss out of breakfast and fill your plate with color, nutrition, and comfort. If you haven’t tried making them yet, this is your invitation to mix, bake, and savor the joyful simplicity of these wholesome, veggie-packed muffins. Happy cooking!
Print
Egg Muffins with Vegetables Recipe
- Total Time: 30 minutes
- Yield: 6 muffins (2–3 servings) 1x
- Diet: Gluten-Free, Vegetarian
Description
These Egg Muffins with Vegetables are a delicious and nutritious breakfast option that can be easily prepared ahead of time for a quick morning meal. Packed with colorful veggies and cheese, these muffins are perfect for meal prep or a convenient on-the-go breakfast.
Ingredients
Egg Muffins:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetable Mix-ins:
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced tomato (seeds removed)
- 1/4 cup shredded cheddar or feta cheese
- 2 tablespoons chopped green onions
- Non-stick cooking spray or oil, for greasing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 6-cup muffin tin.
- Prepare the egg mixture: Whisk together eggs, milk, salt, and pepper. Add bell peppers, spinach, tomato, cheese, and green onions.
- Fill the muffin cups: Pour the mixture into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–20 minutes until set and slightly golden.
- Serve: Let cool before removing from the tin. Serve warm or store for later.
Notes
- Customize with mushrooms, zucchini, or ham.
- Store in the fridge for up to 4 days or freeze for 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 egg muffins
- Calories: 180
- Sugar: 2g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 220mg
