Veggie Egg Muffins Recipe

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Ella Published: January 6, 2021 Modified: May 31, 2021

How To Make Veggie Egg Muffins

These egg muffins are a moist and delicious mix of fresh eggs, assorted vegetables, cheeses, and seasonings. It’s a great recipe for a delish breakfast.

Preparation: 10 minutes
Cooking: 22 minutes
Total: 32 minutes



  • 3cupsmixed vegetables,(broccoli, mushrooms, peppers, spinach etc.)
  • 1tspoil
  • 12largeeggs
  • ¼cupmilk
  • ½tspblack pepper & salt,to taste
  • ½tspdry mustard powder
  • 3tbsponion,minced
  • 1cupCheddar Cheese
  • ¼cupparmesan cheese


  1. Preheat oven to 350 degrees F.

  2. Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.

  3. Spray a muffin tin very well with cooking spray.

  4. Divide the vegetables, onion, and cheeses over 12 wells.

  5. In a large bowl combine eggs, milk, and seasonings. Mix well.

  6. Pour eggs evenly over each well. Bake 22 to 25 minutes or until set.

  7. Remove from cups and serve warm or let cool completely and refrigerate/freeze.


  • Calories: 156.11kcal
  • Fat: 9.95g
  • Saturated Fat: 4.35g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 3.29g
  • Polyunsaturated Fat: 1.30g
  • Carbohydrates: 4.88g
  • Fiber: 1.28g
  • Sugar: 1.59g
  • Protein: 11.30g
  • Cholesterol: 199.84mg
  • Sodium: 273.97mg
  • Calcium: 156.47mg
  • Potassium: 209.77mg
  • Iron: 1.36mg
  • Vitamin A: 355.26µg
  • Vitamin C: 2.23mg
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