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5.0 from 207 votes

Veggie Egg Muffins

Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 12 muffins
Calories: 144 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3 cups mixed vegetables broccoli, mushrooms, peppers, spinach etc
  • 1 teaspoon olive oil
  • 12 large eggs
  • ¼ cup milk
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • ½ teaspoon dry mustard powder
  • 2 green onions thinly sliced, or 3 tablespoons minced onion
  • 1 cup shredded cheddar cheese
  • ¼ cup shredded Parmesan cheese

Instructions

    Cup of Yum
  1. Preheat oven to 350°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 22-25 minutes or until set.
  7. Remove from cups and serve warm or let cool completely and refrigerate/freeze.

Nutrition Information

Calories 144 (7%) Carbohydrates 7g (2%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 175mg (58%) Sodium 274mg (11%) Potassium 177mg (5%) Fiber 1g (4%) Vitamin A 2670IU (53%) Vitamin C 5mg (6%) Calcium 135mg (14%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 144

% Daily Value*

Calories 144 7%
Carbohydrates 7g 2%
Protein 10g 20%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 175mg 58%
Sodium 274mg 11%
Potassium 177mg 4%
Fiber 1g 4%
Vitamin A 2670IU 53%
Vitamin C 5mg 6%
Calcium 135mg 14%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.