Description
Start your mornings right with these easy Make-Ahead Veggie Egg Muffins. They’re packed with colorful vegetables, fluffy eggs, and melted cheese for a healthy, portable breakfast that keeps you energized. Perfect for busy weekdays or meal prep, these protein-rich muffins reheat beautifully and can be customized with your favorite ingredients for a quick, nutritious start to the day.
Ingredients
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10 large eggs
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1/4 cup milk (any type)
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1 cup chopped spinach (fresh or frozen, thawed and drained)
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1/2 cup diced bell peppers (any color)
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1/2 cup diced onions
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1/2 cup chopped mushrooms
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1/2 cup shredded cheddar cheese (or mozzarella, feta, or a blend)
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1 tablespoon olive oil
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Non-stick cooking spray or silicone muffin liners
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick spray or line with silicone muffin liners.
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Heat olive oil in a skillet over medium heat. Add onions, bell peppers, and mushrooms, cooking for about 5 minutes until tender. Stir in spinach and cook for another 1–2 minutes, just until wilted. Remove from heat and let cool slightly.
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In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until fully combined.
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Stir in the sautéed vegetables and shredded cheese, mixing gently until evenly distributed.
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Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
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Bake for 18–22 minutes, or until the muffins are set and lightly golden. Insert a toothpick in the center to check doneness—it should come out clean.
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Let the muffins cool for a few minutes in the pan before transferring them to a wire rack.
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Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the microwave or oven before serving.
Notes
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Cool muffins completely before storing to prevent sogginess.
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Use silicone muffin liners for easy release and cleanup.
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Substitute any vegetables you like—zucchini, kale, broccoli, or tomatoes work great.
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For a dairy-free option, use plant-based milk and omit or replace the cheese.
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Reheat in the microwave for 30–45 seconds or in the oven at 350°F for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes