Veggie Egg Muffin Cups

Okay, if you are someone who wants a real breakfast but has approximately zero time in the morning, these veggie egg muffin cups are about to become your best friend. I make a batch on Sunday and breakfast is handled for the whole week. Grab two, microwave them for 45 seconds, done.

They are loaded with whatever vegetables you have on hand, which is also great for using up things before they go bad. Bell peppers, spinach, onion, cherry tomatoes, I throw in whatever looks good. A little cheese on top and they come out of the oven looking adorable and tasting like you actually tried.

Tips for Egg Muffin Cups That Do Not Stick

Grease your muffin tin really well, like more than you think you need. I like to use a silicone muffin pan because nothing sticks and cleanup is so easy. Chop your vegetables small so they cook evenly with the eggs. Do not overfill the cups, about three-quarters full gives the eggs room to puff up without spilling over. Let them cool in the pan for a few minutes before you try to pop them out, running a butter knife around the edges helps a lot. These reheat perfectly and are just as good cold if you are eating them on the go.

Veggie Egg Muffin Cups

Easy grab-and-go egg muffins packed with colorful veggies, great for meal prepping a protein-rich breakfast all week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 8 large eggs
• 1/4 cup milk
• 1/2 cup bell pepper, finely diced any color
• 1/2 cup baby spinach, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup cherry tomatoes, halved
• 1/3 cup shredded cheddar or feta
• salt and pepper to taste
• cooking spray or oil

Method

 

1. Preheat oven to 350F. Spray a 12-cup muffin tin generously with cooking spray.
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. Divide the vegetables evenly among the muffin cups. Pour the egg mixture over the top, filling each cup about 3/4 full.
4. Sprinkle cheese over each cup.
5. Bake 18-22 minutes until the eggs are set and the tops are lightly golden.
6. Let cool 5 minutes in the tin before removing. Run a butter knife around the edges to loosen.

Notes

Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30-45 seconds.

These are a reader favorite every time I share them and I think once you make them you will totally get why. Tell me your favorite veggie combo in the comments!

xo, Pam