Veggie Egg Muffins

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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!

Veggie Egg Muffins on a white plate

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!

Raw egg and veggies in muffin tins for Veggie Egg Muffins-

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!

Veggie Egg Muffins in muffin tins

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!

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!

Two Veggie Egg Muffins on a plate

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 on a white plate
4.94 from 32 votes
Review Recipe

Veggie Egg Muffins

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins
Author Holly Nilsson
Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!


  • 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

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  • 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

Calories: 144, Carbohydrates: 7g, Protein: 10g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 175mg, Sodium: 274mg, Potassium: 177mg, Fiber: 1g, Vitamin A: 2670IU, Vitamin C: 5mg, Calcium: 135mg, Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword egg muffins
Course Breakfast
Cuisine American

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. 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.5 stars

      1. You would need to reduce the cook time, likely around 10 minutes. Check them a little before so they don’t overcook.

  2. 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.3 stars

    1. Oh no, that’s too bad Christina. You definitely need to spray the muffin tins very well to ensure they come out nicely!

  3. 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!5 stars

  4. 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.5 stars

  5. 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.

    1. 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.

      1. 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. :)

      2. 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!