Try these easy, healthy veggie egg muffins with sautéed onion, mushrooms, bell pepper and spinach to fuel your morning routine!
School is back in session and that means it’s time to start the mornings off right! Research shows that kids who start the day with breakfast perform better academically and have better behavior and mental health (1,2). These veggie egg muffins are easy to make and nutritious, with sautéed mushrooms, onion, bell pepper and spinach! Make them once and eat for days to come!
Disclosures: None. This recipe wasn’t created in partnership with any product or brand.
Veggie Egg Muffins
I have been wanting to develop a veggie egg muffin recipe, and alas! The time has come. Think delicious eggs… sautéed onions, bell pepper, mushrooms and spinach… cheese… is your mouth watering yet?! Veggie egg muffins pack protein, fiber and essential nutrients into one delicious handful.
Meal Prep Veggie Egg Muffins
These egg muffins are an easy meal prep recipe! Mornings can be stressful, so you can make them in advance, refrigerate and pop them in the microwave for about 30 seconds for a “morning-rush” meal! To warm up from frozen (yes these freeze well! – just be sure they cool completely before freezing), microwave for about a minute and a half.
If you want them straight from the oven, then simply make the recipe the night before up through putting the mix in the muffin tins, refrigerate overnight and bake in the morning while you get dressed!
Egg Muffin Breakfast Sandwich
My favorite variation of these egg muffins are to turn them into a breakfast sandwich! I like to throw a whole wheat English muffin and slice of cheese in the toaster oven, add a slice of pan-fried Canadian bacon (just medium heat for about a minute and a half each side), squish it all together and then – immediate, magical heart eyes happen. It is the best breakfast at home situation you’ve had since your mom made breakfast for you. Want to get even more festive? Add some mashed avocado and throw in some more spinach. Maybe even some sliced tomato. The world is your egg muffin!
So, without further ado, let’s jump to this veggie egg muffin recipe!
Veggie Egg Muffins
Ingredients
- cooking spray
- 1 tsp oil (I use olive or avocado, canola is fine too)
- 1 bell pepper, chopped
- 2 mushrooms, chopped
- 1/4 onion, chopped
- 1 c spinach, packed
- 1 dozen eggs
- 1/4 c fat-free milk (can use higher protein milk like Mootopia or Fairlife)
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Add oil to skillet. Sauté onion, bell pepper, mushrooms and spinach for 4-5 minutes on medium heat, stirring occasionally. Remove from heat.
- While sautéing veggies, whisk together eggs and milk.
- Add veggies to milk and egg mixture. Add salt and pepper to taste. Stir. Pour into muffin pan (just over 1/4 c of mix per muffin cup). Top with shredded cheese.
- Bake for 23 minutes or until edges are slightly golden. Enjoy!
Notes
Nutrition
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Healthy and tasty recipe for busy mornings. Thanks, Stacey!
Yes, exactly! Thank you!
Love make ahead breakfast recipes! These look delicious.
Love how you showed you can use the same egg muffin and turn it into an egg sandwich! Yum!
Exactly!
This is perfect for back-to-school lunches and quick breakfasts!
One of my favorite items to prep!
Same!
Yum! I made some of these recently but should’ve have made extra to freeze! Great idea!
Yes!! Next time!
These looks good. I guess could substitute scrambled tofu and make ahead too.
I think that would work! If you try it, let me know!