Start your mornings with these easy, protein-packed Veggie Egg Muffins! Loaded with fresh vegetables and fluffy eggs, they’re a quick and wholesome option the whole family will love. Perfect for busy weekdays, these muffins can be made ahead of time, stored in the fridge, and reheated in seconds for a nutritious grab-and-go breakfast.
Preheat oven to 350°F.
If sautéing your veggies, then heat a small pan on low-medium flame. Coat in oil and sauté your onion, spinach, and tomatoes until golden.
Divide the veggies amongst the 12 muffin cups.
Crack your eggs in a bowl. I prefer using a spouted mixer for easy mixing and pouring. Pour into each of the 12 muffin cups.
Sprinkle the cheese, salt, and pepper over each muffin tin and swirl together with a spoon. You can also add extra cheese on top.
Bake for 20-25 minutes or until the internal temp of the egg muffin reaches 160°F. Let the muffins cool, and then eat right away or store in the fridge or freezer.
0 servings