Veggie Egg Muffins: Your Perfect Make-Ahead Breakfast

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If you’re anything like me, mornings can be a whirlwind of getting the kids ready, feeding and caring for all of our animals. That’s why I’m excited to share one of my favorite breakfast recipes: veggie egg muffins! They’re not only nutritious and delicious but also perfect for meal prep, making your mornings a whole lot easier.

These little muffins are incredibly versatile. You can customize them with whatever vegetables you have on hand, and they’re an excellent way to sneak in some greens for the kids. Plus, they’re easy to make in batches, which means you can enjoy a healthy breakfast all week long without the fuss.

Ingredients:

12 eggs

1 cup diced bell peppers

1/2 cup diced onions

1/2 cup chopped spinach

1 teaspoon of chives

1.5 Cups Grated cheese (use your favorite)

Salt and pepper to taste

Instructions

Start by preheating your oven to 350°F (175°C) and greasing a muffin tin. (I like to use olive oil spray for easy removal.)

In a bowl, whisk the eggs until well combined. Season with salt and pepper to taste.

Mix in the diced bell peppers, onions, spinach, chives and cheese.

Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.

Place the muffin tin in the oven and bake for 18-20 minutes, or until the eggs are set and lightly golden.

Once they’re done, let the muffins cool for a few minutes before removing them from the tin. Store them in an airtight container in the fridge for up to a week. You can also freeze them for up to two months!

Make-Ahead Tips

Batch Cooking: I love making a double or triple batch of these muffins. This way, I have plenty on hand for busy mornings. You can even use different vegetables in each batch to keep things interesting.

Freezing: To freeze, let the muffins cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to eat, simply reheat in the microwave for about 30-60 seconds.

Customization: Feel free to mix and match your favorite veggies! Zucchini, mushrooms, or even diced tomatoes work great. You can also add cooked bacon or sausage for a heartier version.

Enjoying Your Muffins

These veggie egg muffins are perfect for a quick breakfast on the go. You can enjoy them warm or cold, and they pair beautifully with a piece of fruit or some cherry tomatoes. They’re not just for breakfast either; they make a great snack or light lunch!

I hope you give these veggie egg muffins a try! They’ve become a staple in our household, and I know they’ll make your mornings a little bit easier too.

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