Egg Muffins are so flavorful with minimal ingredients, and these are a quick and easy breakfast that feeds a crowd. Perfect for on the go!
We love quick and easy recipes in our house, and I love to be able to sneak vegetables into our breakfast routine whenever I can. This Egg Muffins recipe with veggies is the perfect and tasty way to do that. Baked eggs in a muffin tin filled with onions, red pepper, yellow pepper, broccoli, and cheese, they are a great and flavorful way to start your morning. I love all the variations of ingredients, and Spinach, Egg, and Cheese Breakfast Bites are no exception!
EGG MUFFINS
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Eggs are something that we live for in our house. We can’t get enough, and we regularly stock our fridge with stacks of eggs because they are one of the most used ingredients in our home. Breakfast egg muffins are such a great way to have everyone grab a nice and healthy breakfast.
Because we find breakfast an essential part of the day, I like to make easy things, can be grab and go and adapted to any way that you want — what better way than throwing all of your favorite ingredients into egg muffin cups.
Some of our other favorites for easy breakfast recipes include No Bake Energy Bites and Easy Croissant Breakfast Sandwiches.
Egg Muffin Ingredients
- Eggs
- Milk
- Salt & pepper
- Peppers
- Onions
- Broccoli
- Cheese
That list of ingredients couldn’t get much more straightforward. We don’t always need to include meat in our routine so these are packed full of vegetables, but can be easily swapped out with sausage or bacon!
How to Make Egg Muffins
- Preheat oven to 350.
- Spray a 12 count muffin tin with non-stick cooking spray.
- In a skillet add your oil and sauté your vegetables until tender, divide evenly among muffin tin wells.
- In a large bowl whisk together your eggs, milk, salt, pepper, and cheese until combined.
- Spoon about 1/4 cup of your eggs over the top of your vegetables in a muffin tin.
- Bake in the oven for about until puffy and browned.
- Remove from oven and let cool for about 15 minutes before gently loosening with a knife and removing from muffin tin.
How Long to Cook Egg Muffins
- For this recipe, we’re cooking our egg muffins for 25 minutes to make sure the veggies get cooked through. Typically baked eggs take 10 to 12 minutes to cook. Egg muffins take a bit longer to cook at 15 to 20 minutes when leafy vegetables, cheese, and/or pre-cooked meats are used.
Can You Freeze Egg Muffins?
The top question we get most often, luckily the answer is yes you can! Which is perfect because we like to be able to whip up a lot at a time and reheat whenever we want.
To freeze these Vegetable Egg Muffins, you bake them as directed and fully cool, individually wrap them in Saran Wrap and place into an airtight container lined with paper towels and place in the freezer for up to 3 months.
To reheat unwrap and pop in the microwave for about a minute or so and you have the perfect grab and go breakfast!
Such a quick recipe, you have to add it to your morning breakfast routine, or even for brinner. We are huge fans of brinner, so these get made a lot during the nighttime because my kids can’t resist breakfast food all day long.
If you want that perfect easy egg recipe, then you have to whip up these easy Vegetable Egg Muffins ASAP!
More amazing breakfast ideas found here
- Chorizo and Potatoe Breakfast Tacos
- Lemon Pound Cake French Toast Skewers
- Sausage Gouda & Busicut Breakfast Casserole
- Chocolate PB Smoothie Bowl
- Eggs Benedict with Hollandaise Sauce
- More breakfast recipes…
Tools used to make Egg Muffins
Muffin Tin: This tin is perfect for cooking up egg muffins, stacked potatoes, or jumbo muffins!
Large Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.
Ingredients
Instructions
- Preheat oven to 350. Spray a 12 count muffin tin with non-stick cooking spray.
- In a skillet add oil and saute vegetables until tender, divide evenly among muffin tin wells.
- In a large bowl whisk together the eggs, milk, salt, pepper, and cheese until combined.
- Spoon about 1/4 cup of your eggs over the top of the vegetables in a muffin tin. Bake in the oven for about 25 minutes until puffy and browned.
- Remove from the oven and let cool for about 15 minutes before gently loosening with a knife and removing from muffin tin.
Nutrition
Dusty Corrals says
I have these as a staple in my freezer. Through experimenting, I’ve found that re- heating them in the microwave can be tricky. It’s easy to overcook them and then they get really rubbery.
Luckily, there’s an easy fix.
1 lower the power in your microwave to about half and adjust the time
2. When you’re making them, if you’ll whisk in a great big heaping spoonful of sour cream they’ll heat up just like new.
Trish says
This recipe was easy to make and I consider it very healthy with the absence of bacon or ham. My husband said it tasted like my quiche recipe. My family and I loved these egg muffins and I plan on making them often!