Dinner

Veggie Egg Muffins Recipe

Name: Veggie Egg Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; 1/2 cup milk (or dairy-free alternative); Salt and pepper (to taste); 1 teaspoon garlic powder (optional); 1 teaspoon dried oregano (optional); 1 cup bell peppers (diced, any color); 1/2 cup spinach (chopped); 1/2 cup cherry tomatoes (halved); 1/4 cup red onion (finely chopped); 1/2 cup shredded cheese (cheddar or your choice, optional)

ByHarper Ellington December 28, 2025December 28, 2025

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Introduction

These Veggie Egg Muffins are a quick and nutritious breakfast option that’s perfect for busy mornings. Packed with colorful vegetables and protein-rich eggs, they are easy to make and customizable to your taste. Enjoy them warm or on the go!

A white plate holds six small egg muffins stacked in a pyramid shape. Each muffin has a yellow egg base filled with green spinach pieces, red cherry tomato halves, and small bits of red and orange bell peppers, all visible on the surface and inside. The muffins have a soft, fluffy texture with some black pepper sprinkled on top, adding a speckled detail. The plate sits on a white marbled texture, giving a clean and bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1/2 cup milk (or dairy-free alternative)
1 cup bell peppers (diced, any color)
1/2 cup spinach (chopped)
1/2 cup cherry tomatoes (halved)
1/4 cup red onion (finely chopped)
1/2 cup shredded cheese (cheddar or your choice, optional)
Salt and pepper (to taste)
1 teaspoon garlic powder (optional)
1 teaspoon dried oregano (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
Step 2: In a large bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, garlic powder, and oregano if using.
Step 3: Stir in the diced bell peppers, chopped spinach, halved cherry tomatoes, and red onion. If using cheese, fold it into the mixture as well.
Step 4: Evenly distribute the egg and veggie mixture into the prepared muffin tin, filling each cup about 2/3 full.
Step 5: Bake in the preheated oven for 20–25 minutes, or until the egg muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.
Step 6: Allow the muffins to cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely.

Tips & Variations

Use any vegetables you have on hand like zucchini, mushrooms, or broccoli to customize the muffins.
For a dairy-free version, substitute milk with almond or oat milk and omit the cheese or use a plant-based alternative.
To add extra flavor, sprinkle some fresh herbs like parsley or chives before baking.
Make a batch ahead of time and freeze for quick breakfasts throughout the week.

Storage

Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for about 30 seconds or warm in a 350°F (175°C) oven for 10 minutes. You can also freeze the muffins for up to 2 months; thaw overnight in the fridge before reheating.