Egg muffins are the perfect snack food for busy mornings or on-the-go healthy eating!
A simple mixture of eggs and fresh veggies are baked to perfection in a muffin tin to create these easy and portable breakfast muffins!
Egg muffins are an amazing way to use up the leftover veggies in your fridge too, you can add in almost anything you’d like!
Eggs are my go to breakfast, I eat them almost every day. They’re tasty, healthy and easy to make. Enjoying them baked in muffin tins is a great way to prepare breakfast ahead of time.
Not only are they great for breakfast, they make the perfect lunch or even afternoon snack!
Do you know what else these egg muffins are good for? They’re perfect for busy moms… and new moms!
This week we are celebrating my dear friend Lindsay who blogs over at Life, Love and Sugar (and makes the most gorgeous desserts) as she is about to have twins!
We are SO excited for the arrival of her new little guys that we are throwing her a virtual baby shower!
Life as a new mom is busy… not only is your body physically exhausted, it seems you’re always on the go and I’d imagine more so with two babies!
Between exhaustion and sneaking in moments to snuggle the new little bundles, smelling the sweet baby scent and watching those little faces as they sleep (or we hope they sleep), as a new mom it’s easy to forget to fuel ourselves.
These scrambled egg muffins are the perfect addition to a new mother’s fridge, they keep for days and heat perfectly in seconds.
They’re great for breakfast or squished between an english muffin for a simple dinner along with a side salad when cooking just isn’t happening… and trust me with a new baby (or two) in tow, there are nights when cooking just is not going to happen!
Most of all, these veggie egg muffins are delicious and nutritious. Loaded with protein and veggies, they’ll keep you going for hours!
Since this is a baby shower, and we are food bloggers after all, you know that there has to be an amazing lineup of food… please make sure you stop by and check out all of the delicious goodies below to help us celebrate Lindsay’s new little babies!
See what everyone’s bringing to the party!
- Banana Pudding Cupcakes
- Lemon Coconut Cupcakes
- Chicken Salad Cups
- Soft and Chewy Chocolate Chip Cookies
- Star and Moon Decorated Cookies
- Lemon Poppy Seed Cupcakes
- Cream Cheese Cookies with Nutella Glaze
- Salted Caramel Popcorn Brownies
- Sugar Cookie Bars
- Funfetti Cheesecake Pie
- Banana Chocolate Chip Cheesecakes,
- Sweet and Sour Slow Cooker Smokies
- Red velvet Cookie Bars
- 2 Layer Espresso Chocolate Cake
And for this virtual party, I’m bringing my favorite egg muffins!
Perfect to put out in mini muffin tins for snacks for a baby shower and of course perfect to fill the fridge of any new mama!
I add in my favorite veggies, ensuring to cook them to tender crisp and (and allowing them to release any juices before adding to the egg mixture).
Cheddar and a bit of parmesan are my favorite additions but as you’d suspect, pretty much any cheese will work perfectly in these!
These are a great way to serve eggs to a crowd alongside Copy Cat Cracker Barrel Hashbrown Casserole or even with our favorite Roasted Potatoes.
How long can you keep egg muffins?
Veggie egg muffins will last about 5 days in the refrigerator, a little less if you decide to add sausage.
If you plan on keeping them longer, these can be easily frozen and reheated from frozen!
I like to make a big batch of egg muffins and freeze them for easy breakfasts while I am busy getting out the door!
How do you reheat egg muffins?
To reheat egg muffins, I simply pop them into the microwave, but you could also reheat them in the oven if you don’t have a microwave handy.
In the microwave, place them on a plate and microwave for about 30 seconds(refrigerated), or for 45-60 seconds from frozen. They may release a little bit of liquid, this is normal.
Microwaves can vary so you may need to adjust the cooking time slightly.
Veggie Egg Muffins
Equipment
Ingredients
- 3 cups mixed vegetables broccoli, mushrooms, peppers, spinach etc
- 1 teaspoon oil
- 12 large eggs
- ¼ cup milk
- ½ teaspoon black pepper & salt to taste
- ½ teaspoon dry mustard powder
- 3 tablespoons onion minced
- 1 cup cheddar cheese
- ¼ cup parmesan cheese
Instructions
- Preheat oven to 350°F.
- Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
- Spray a muffin tin very well with cooking spray.
- Divide the vegetables, onion, and cheeses over 12 wells.
- In a large bowl combine eggs, milk, and seasonings. Mix well.
- Pour eggs evenly over each well. Bake 22-25 minutes or until set.
- Remove from cups and serve warm or let cool completely and refrigerate/freeze.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I LOVE this recipe. Because it’s so simple and cute. Everyone likes the individual egg cups to just put on their plate and go! And, they totally love all the veggies.
And…for the very first time, I am going to make them ahead and reheat at my church in the big warming oven. Hope they’re as great as fresh out of the oven. Any advice?
These are great as a make-ahead breakfast! I often use pop them into the microwave for 30-60 seconds so if warming in the oven they should only need a few minutes.
Yum! I like that you can make this recipe with whatever veggies you have. I made it with red and orange peppers. It turned out delicious, nice and fluffy, but despite generous greasing the egg still stuck firmly to the pan.
I used mushrooms , peppers , zucchini,and onions. Cooked them good in fry pan and then let cool. Very little moisture left. They were delicious and perfect. My new go to recipe.
Can I put potatoes in these? And if so, can I freeze? Thanks for the recipe Holly, every one I come across is a keeper!
Hi Char, that should work well. We would love to hear how they turn out for you!
I just made my second big batch of these and appreciate the recipe so much. Thank you! They are super yummy, easy to make, and don’t take up much room in my freezer. (I’ve had a bottle of dried mustard powder in my spice drawer for longer than I can remember. It didn’t have an expiration date on it so I was glad to use it. And that little bit of heat really adds a lot of flavor!)
These look deliciously
I loosely followed this recipe and my egg muffins turned out great. I added mushrooms but did not cook them beforehand, so I was worried they would add moisture to the muffins, but they didn’t. I generously sprayed the muffin pan with Pam and my eggs didn’t stick at all. 12 eggs was the perfect amount for 12 muffins.
I love cooking have all my life
looking for breakfast ideas for eggs
You can find our breakfast recipes here. Enjoy!
If I use mini muffin pans, will the bake time stay the same?
You would need to reduce the cook time, likely around 10 minutes. Check them a little before so they don’t overcook.
Looks delicious
You need to really, really grease up the muffin cups. Mine taste good but about 1/4 of them are stuck to the pan, and they look like crap.
Oh no, that’s too bad Christina. You definitely need to spray the muffin tins very well to ensure they come out nicely!
These are a great go to recipe. Definitely need to cook any veggies high in water first and I like to add chunks of laughing cow cheese to mine instead of shredded. Thank you for the recipe!
So easy and convenient!
These look great!
If I want to triple the recipe, do I triple every single ingredient, even the spices?
Thanks
Yes Lisa, I would triple all of the ingredients. Enjoy!
Making these for Bosses’ Day tomorrow! They still have just over 5 minutes left and they look marvelous! They smell great. I put sausage in them, too to give flavor. Enough left for my breakfast in the morning before I leave for work. I whipped the eggs for a bit hoping that would puff them up. So far, it’s working.
I hope that they are well received Annette!
just tasted the one i cooked just like the recipe says and i have to say THANK YOU for this amazing recipe
Thank you Joe! So happy you loved it.
My muffins came out with the bottoms weirdly shaped and greyish… what am I doing wrong? I’m in New Zealand and so the heat is Celcius, although I doubt that is the problem, ha.
Generally the grey color would come from being overcooked or a temp too high (the same way you get a grey ring around the yolk if hardboiled eggs cook too long). It could be related to the add-ins (not sure if you swapped them up at all).
As for the shape, did you add anything watery such as mushrooms or zucchini.
Hi, popping in to mention I had the same problem, I did use mushrooms, is there a trick to it? I thought maybe it was because I used a little bit of butter to saute and soften the veggies – it all seemed a bit shiny on top. :)
You may want to precook your mushrooms so that they contain less water before adding them in. That can make a difference. Hope it helps Dee!
delicious
Thank you Chandra!
Can milk be omitted?
I’ve only made it as written but I’m sure it would work just fine. Let us know how it goes.