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
- 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
- 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.
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