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. This sound delicious. My question: I use mostly frozen veggies.. so say for instance I want to make just egg / spinach muffins.. would the frozen spinach work?

    1. I haven’t tried it, but think it would work. There may be a bit more liquid using the frozen vegetables. Let us know if you try it Dianne!

    1. I have only made the recipe as written but think that it would work with egg whites. Let us know if you try it Sharon!

  2. I think this is one of the best healthy recipes. I love this veggie egg muffin. I eat eggs every day, but I’ve never made egg muffins for breakfast, I need to try this now.5 stars

  3. Wow. It looks delicious. I love these egg muffins very much. So, I will try to make it very soon. Your recipes will help me. Thanks for sharing your recipes.

  4. I am not a cook by any means. I am 28, trying to figure out how to work my kitchen! lol. but ever since I found your website, I have been inspired. I have made4 of your recipes just over fathers day weekend. :) My family loves the smothered pork chops, the chicken and dumplings, the hamburger foil dinner, and the peanut butter cookies. :) I am going to be making a few other things this week, and will be adding them to be collection! Thank you so much for feeding our family some hearty home cooked meals :)

    1. Reagan, you made my day! I’m so happy to have inspired you to make recipes for your family! You’re so welcome!!

  5. Wonderful recipe! I’ve made these before and tried to use paper liners (which was part of a recipe from
    another blog), which in case anyone is wondering, does not work well! They will not “fill out” the bottom of the muffin pan, and regardless of how much spray you’ve used, the liners will still stick to the egg muffins. So I’m looking forward to trying your way! By the pictures it looks like they will turn out a lot better. I know eggs tend to get bigger when cooking, do you remember how full you filled the pan? Or does filling to the top work fine?
    Thank you and I’m excited to look through the rest of your recipes!

    1. Dividing it evenly between 12 muffins should make it about ¾ full. I am sure you’ll enjoy them as well as other recipes on the blog! Thanks for stopping by Brianna :)

  6. Thanks for sharing the recipe!  I’m going to make this for a men’s Bible Study group that meets in our home early on Saturday morning.  Nice to know that I can make them the night before and then warm them up or that they take little time the morning of.  Will be a great alternative to their sugary donuts, or even an “overnight breakfast casserole” that never seems to be ready when it’s supposed to be.  Looks so delicious!5 stars

  7. This is just what I need ,I have eggs I really need to use up so will be doing it this morning . I also have some left over cooked meat that I will be putting in about 4 of them . Thanks so much for this idea . I just wish that the recipies came first and all the talk came later . I have to hunt for the recipie and then when I decide that I want it I have to go thru again and reread so I get all the good info that you share . SORRY to complain . Love most of your thoughts . Have a great day.5 stars

    1. Definitely a great “clean out the fridge” kind of recipe!! I include the writing before the recipe to ensure everyone has the information they need to make the recipe a success. :)

  8. I love how kid friendly these are. And also me friendly. I think they’d make a perfect pack and take breakfast as well. We have a road trip coming up, so I’m bookmarking these!5 stars

  9. I’m totally pinning this recipe! I have a daughter who’s a vegetarian and needs healthy breakfast options that are also easy!5 stars

  10. I’ve never made egg muffins for breakfast, I need to fix this. They look delicious! My kids would devour them in no time!

  11. This is such a great recipe for new moms to stock the freezer with! Thank you so much for sharing Holly and for joining in the party. We are so lucky to call you a friend.

  12. These are the perfect thing to share with a new mom or mom to be! They sound amazing, and I want them in my freezer now!

      1. Hi Traci, I would check them around 10-12 mins, but they may need up to 15 minutes until they are fully set.

  13. I seriously need these in my life! And I think my kids would love them too! Adding these to my “must make soon” list!

  14. Ironically, I’ve been eating egg muffins like these for a good bit of my pregnancy. So good! Love all the veggies in these! Thanks for celebrating our little boys today! :)