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Veggie Egg Muffins

Prep Time 20 mins
Cook Time 23 mins
Total Time 43 mins
Course Breakfast
Servings 12 muffins
Calories 85 kcal


  • 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


  • 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!


Please note that during cooking the egg muffins will expand and look very large, popping out of the tins! When they cool, the muffins will normalize in size.
Storage instructions: Can be refrigerated for 3 to 4 days. Can be frozen for 2 to 3 months; if freezing, cool completely before storage.
Reheating instructions: To reheat from refrigerated, microwave for 45 seconds or until desired temperature. To reheat from frozen, microwave for a minute and a half or until desired temperature. Time may vary depending on microwave.


Calories: 85kcalCarbohydrates: 2gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 212mgSodium: 88mgPotassium: 123mgFiber: 0.4gSugar: 1g
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