I have a soft spot for these little egg muffins — they’re my go-to when mornings are rushed or when I want an easy, portable snack. Veggie and Egg Muffins are bite-sized frittatas baked in a muffin tin: protein-rich, customizable, and quick to make. People make them for breakfast on the run, kid-friendly lunches, or as a make-ahead snack for busy weeks. What makes them special is how flexible they are — you can use whatever vegetables are in the crisper and tailor the cheese and seasonings to your taste.
Why you’ll love this dish
These muffins are fast, frugal, and family-friendly. They bake in about 25 minutes, are naturally low-carb, and travel well — great for packed lunches and post-workout protein. Kids tend to like the familiar egg-and-cheese flavor, and picky eaters can be coaxed into trying greens if they’re finely chopped. If you ever wondered how to stretch eggs into a meal that reheats well, this is it. For a creamy add-in, consider mixing in a spoonful of cottage cheese — here’s a quick primer on using cottage cheese with eggs that I reference often: cottage cheese and eggs.
Preparing Veggie and Egg Muffins
Before you dive in, here’s the simple process so you know what to expect: preheat the oven, whisk eggs with a splash of milk, fold in diced vegetables and cheese, then spoon the mixture into a greased muffin tin and bake until set. That’s it — no complicated steps and minimal cleanup. This overview helps you gather tools and prep time more realistically: plan on about 10 minutes active work and 20–25 minutes baking.
What you’ll need
- 6 eggs
- 1 cup diced vegetables (use a mix like bell peppers, spinach, onions, tomatoes) — finely dice so they cook through evenly.
- 1/2 cup shredded cheese (optional; cheddar, feta, or monterey jack work well)
- 1/4 cup milk (dairy or unsweetened plant milk)
- Salt and pepper to taste
- Olive oil or non-stick spray for greasing the muffin tin
Substitutions and notes: swap milk for cream for richer muffins, or omit cheese for dairy-free. If you want a higher-protein, creamier texture, replace some of the cheese with cottage cheese — and if you’re curious about cottage cheese choices, this guide on brands can help: cottage cheese brands.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick spray.
- In a mixing bowl, whisk together the 6 eggs and 1/4 cup milk until combined and slightly frothy. Add the 1 cup diced vegetables, 1/2 cup shredded cheese (if using), salt, and pepper. Stir until everything is evenly distributed.
- Spoon or pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full to leave room for rising.
- Bake in the preheated oven for 20–25 minutes, or until the muffins are set and slightly golden on top. A toothpick inserted into the center should come out clean.
- Allow to cool for a few minutes before removing from the muffin tin to prevent tearing.
- Serve warm, or let cool completely and store in the refrigerator for a quick breakfast or snack.
Best ways to enjoy it
These muffins shine warm with a side of fresh fruit and whole-grain toast for a balanced breakfast. For a brunch spread, serve them alongside a simple green salad and roasted potatoes. They also make great sandwich fillers — split a muffin on an English muffin, add spinach and a smear of pesto. For a snack, pop one in a container with sliced veggies or a small yogurt.
Storage and reheating tips
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat refrigerated muffins in the microwave for 20–30 seconds, or in a 325°F oven for 8–10 minutes. From frozen, microwave for about 45–60 seconds or bake at 350°F for 12–15 minutes. Always reheat until hot throughout. Because these are egg-based, keep them chilled and discard any that have been left at room temperature for more than 2 hours to prevent food-safety issues.
Helpful cooking tips
- Chop vegetables small so they cook quickly and don’t leave excess moisture.
- If using watery vegetables (tomato, zucchini), squeeze out excess moisture before adding.
- Spray the muffin cups lightly or use silicone liners to make removal easy.
- Don’t overfill the cups — filling 3/4 full gives a tidy top without overflow.
- For even baking, rotate the pan halfway through if your oven has hot spots.
Need a quick protein boost? Try stirring a spoonful of cottage cheese into the egg mix for extra creaminess and protein — recipes that pair cottage cheese with other ingredients can inspire more combos: cottage cheese and jello recipes.
Creative twists
- Mediterranean: add chopped sun-dried tomatoes, feta, and oregano.
- Southwestern: use pepper jack, corn, black beans, and a pinch of cumin.
- Green-packed: load up on spinach, chives, and a little goat cheese.
- Vegan-ish: replace eggs with a chickpea flour batter (note texture difference) and use nutritional yeast for cheesiness.
- Make them loaded: add cooked bacon or sausage for meat lovers (precook and drain fat first).
Common questions
Q: How long does prep and cook time take?
A: Expect ~10 minutes prep and 20–25 minutes baking — about 35 minutes total.
Q: Can I make these ahead for the week?
A: Yes. Refrigerate up to 4 days or freeze up to 2 months. Reheat thoroughly before eating.
Q: Can I leave out the cheese or use dairy-free options?
A: Absolutely. Omit cheese or use a plant-based shredded cheese. Add a pinch more salt and nutritional yeast if you want a savory, cheesy flavor without dairy.
Q: Will the vegetables make the muffins soggy?
A: If they’re watery (tomato, zucchini), pat them dry first. Sauteing onions and peppers briefly removes moisture and concentrates flavor.
Q: How many muffins does this recipe make?
A: With 6 eggs and 1 cup veg you’ll typically fill 6 standard muffin cups. Double the recipe for a 12-count tin.
Q: Are these safe for kids and seniors?
A: Yes, as long as eggs are cooked through and storage guidelines are followed. For very young children or people with compromised immunity, ensure the muffins are fully cooked and served fresh or properly reheated.
Conclusion
If you want more inspiration on egg-based muffin recipes or healthy variations, check out this practical take on Veggie Egg Muffins from Spend With Pennies: Veggie Egg Muffins – Spend With Pennies. For a slightly different approach and extra tips on making egg muffins that reheat well, see this guide: Egg Muffins – WellPlated.com.
Print
Veggie and Egg Muffins
- Total Time: 35 minutes
- Yield: 6 muffins
- Diet: Vegetarian
Description
Bite-sized frittatas baked in a muffin tin, customizable with your favorite vegetables and cheeses. Perfect for a quick snack or breakfast on the go.
Ingredients
- 6 eggs
- 1 cup diced vegetables (bell peppers, spinach, onions, tomatoes)
- 1/2 cup shredded cheese (optional; cheddar, feta, or monterey jack)
- 1/4 cup milk (dairy or unsweetened plant milk)
- Salt and pepper to taste
- Olive oil or non-stick spray for greasing the muffin tin
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or non-stick spray.
- In a mixing bowl, whisk together the eggs and milk until combined and slightly frothy. Add the diced vegetables, shredded cheese (if using), salt, and pepper, and stir until evenly distributed.
- Spoon or pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20–25 minutes, or until the muffins are set and slightly golden on top. A toothpick inserted into the center should come out clean.
- Allow to cool for a few minutes before removing from the muffin tin.
- Serve warm, or let cool completely and store in the refrigerator for a quick breakfast or snack.
Notes
Chop vegetables small to prevent excess moisture and help with cooking time. Customize the recipe with various vegetables and seasonings for different flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American