Starting your day off right with a nutritious breakfast sets the tone for the hours ahead. However, mornings can be chaotic trying to get the kids fed and out the door to school. These easy Cheesy Veggie Egg Muffins are a grab-and-go solution to keep your family fueled with protein-packed goodness.
This reader favorite recipe is endlessly adaptable and freezable too. Customize with your favorite veggies or add cooked meat for a heartier version. Either way, the fluffy egg and melty cheese combo baked up in muffin tins is irresistible. Enjoy them warm straight out of the oven or pop them in the microwave for a quick breakfast when time’s tight.
Benefits of Egg Muffins
Pre-made egg muffins are a brilliant breakfast hack for busy families. Here’s why you’ll want to add them to your morning routine:
Nutrition
Eggs deliver a powerful punch of key nutrients in one tidy package. Just one large egg contains 6 grams of protein along with iron, phosphorus, selenium, vitamin A, vitamin D and more. When paired with vitamin-rich fresh veggies, these muffins pack a nutritional wallop to power your day.
Customization
The basic egg muffin recipe acts as a versatile canvas you can load up with your family’s favorite veggies or meats. Get the kids to eat their greens by chopping spinach or kale into the mix. Add onion, bell pepper, tomato or whatever you have on hand to use up produce and prevent waste. You can also boost the protein or add hearty flavor with crumbled sausage, bacon or ham.
Convenience
Whip up a big batch of egg muffins on the weekend so you have ready-to-go breakfasts for the week ahead. Warm them quickly in the microwave for a fast, hassle-free meal that doesn’t require any dishes beyond a napkin. They’re also perfect portable protein — stash them in lunchboxes or take them on the go.
Variety
While the classic veggie and cheese combo is always a crowd-pleaser, get creative with mix-ins to keep your muffins exciting. Try out flavor profiles from around the world, like Indian curry egg muffins spiced up with garam masala, cumin and turmeric. Or opt for an Italian-themed bake with mini meatballs, marinara sauce and mozzarella cheese.
Freezer Friendly Cheesy Veggie Egg Muffins
Cook once, eat for weeks! Assemble a double batch of egg muffins, then wrap the extras individually and freeze. Pull them out as needed and reheat for an easy breakfast when you don’t have time to cook. They’ll keep for up to three months.
Choosing Your Veggie Mix-Ins
When making egg muffins, aim for 1-2 cups total of chopped vegetables. Quick-cooking options like peppers, onions and spinach reduce nicely without excess moisture. Avoid starchy potatoes; unless precooked they won’t soften sufficiently when baked.
Try these tasty combos:
- Bell pepper, onion, baby spinach
- Sun-dried tomato, basil, garlic
- Broccoli, cheddar, diced ham
- Sautéed zucchini, tomato, parmesan
- Caramelized onion, goat cheese, chives
- Chili lime corn kernels, red pepper, cilantro
Really, anything goes — raid your fridge produce drawer for whatever needs using up. Can’t choose? Include them all in a veggie egg extravaganza!
Choosing Your Cheese
The right cheese ensures your muffins bake up melty, ooey and gooey. Popular egg muffin cheese choices include:
Cheddar – Sharp cheddar adds bold, tangy flavor. It has just the right consistency to get nice and melty without making the eggs too wet. Aged white or orange cheddar offers milder notes.
Mozzarella – Whether fresh or the low moisture kind, mozz melts like a dream into creamy egg goodness. Part-skim, whole milk or fresh bufala mozzarella will all shine here.
Feta – For a Mediterranean twist, crumble salty, tangy feta cheese into the mix. It softens but doesn’t melt completely, adding nice texture contrast against the fluffy eggs.
Monterey Jack – With melty stretch and subtle tang, Monterey Jack is a kid favorite. Pepper jack raises the flavor profile for spice fans.
Parmesan – Finely grate then stir Parmesan cheese into the beaten eggs so it incorporates nicely. Expect delicious pockets of sharp, salty flavor.
Goat Cheese – Soft, spreadable goat cheese adds a lovely tangy dimension that plays well with veggies and herbs. Fold in crumbles just before baking.
Gruyère – For a grown-up taste, nutty, rich Gruyère adds a luxurious element. It melts very well too.
Flavor Boosters
In addition to vegetable mix-ins and cheese, don’t be afraid to add spices, fresh herbs and other ingredients to customize the flavor:
- Diced ham, bacon crumbles or pre-cooked sausage
- Sliced green onion, red onion or shallot
- Chopped fresh basil, cilantro, dill, chives, parsley or oregano
- Minced garlic or garlic powder
- Ground cumin, paprika, onion powder or chili powder
- Salt, pepper, red pepper flakes, hot sauce or sriracha
- Salsa, pesto or sun-dried tomato tapenade
Make-Ahead Instructions
Assemble all the chopped veggies and other mix-ins along with the whisked eggs and shredded cheese the night before baking. Cover and refrigerate overnight up to 24 hours ahead. In the morning, grease the muffin tins and divide the mixture between wells. Bake as directed.
For longer-term storage, fully prepare a batch of unbaked egg muffins, then wrap them individually to pop in the freezer. Reheat frozen muffins by microwaving on half power for 60-90 seconds until warm and set in the middle.
Serving Suggestions
Egg muffins pair nicely with various breakfast side options:
- Homemade or store-bought salsa
- Greek yogurt
- Fresh fruit like berries or melon
- Hash brown patties or tater tots
- Avocado slices
- Hot sauce or chili oil
- Home fries or roasted potatoes
- Toast with jam, peanut butter or avocado
For meat lovers, side your egg muffins with pre-cooked breakfast meats like pork sausage patties, bacon or smoked ham slices.
The options for creative egg muffin renditions are endless. Swap out meats, vegetables, spices and cheese until you land on a combination your family falls in love with. These protein-packed egg bites make eating a nourishing breakfast totally foolproof.
Print
Cheesy Veggie Egg Muffins
Breakfast just got better with these Cheesy Veggie Egg Muffins! They’re low-carb and filled with veggies – a great way to start the day!
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 6 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1/2 cup spinach, chopped
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk the eggs. Add the vegetables and cheese to the eggs. Season with salt and pepper.
- Grease a muffin tin and pour the egg mixture evenly into the muffin slots.
- Bake for 20-25 minutes, or until the egg is fully cooked.
Notes
You can customize these egg muffins to your taste by adding your choice of vegetables or even adding some bacon or ham for a non-vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 65
