Description
If you’re looking for a nutritious and portable breakfast, Veggie Egg Muffins are the answer. Made with fluffy eggs, fresh vegetables, and melty cheese, they bake perfectly in a muffin tin to create individual servings you can enjoy at home or on the go. This recipe is quick, customizable, and perfect for meal prep.
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
- Preheat oven to 350°F.
- Chop vegetables and sauté in olive oil until tender-crisp and any excess moisture is removed. Allow to cool slightly.
- Spray a muffin tin well with cooking spray.
- Divide the cooked vegetables, onions, and cheeses evenly into the muffin wells.
- In a bowl, whisk eggs, milk, salt, pepper, and mustard powder until combined.
- Pour the egg mixture over the vegetables and cheese.
- Bake for 22–25 minutes until set.
- Cool for a few minutes, remove from tin, and serve warm or store.
Notes
- Serve Warm: Fresh from the oven for a hearty breakfast.
- Meal Prep: Store in the fridge for up to 4 days.
- Freezer-Friendly: Freeze individually, then reheat in the microwave or oven when needed.
- On-the-Go Snack: Pack in lunchboxes or grab for a quick protein boost.
- Pairings: Serve with toast, fruit, or a green salad for a complete meal.