Fuel your mornings with these Veggie-Packed Egg Muffins — loaded with protein, fresh veggies, and flavor. They’re easy to prep, store well, and perfect for busy weekdays when time is tight, but you still want something wholesome.
➡️ This is one of the featured recipes from our blog, Healthy Breakfast Ideas for Busy Mornings — your go-to guide for simple, time-saving meals.

Why Egg Muffins Work
Think of these as mini frittatas baked in a muffin tin. They’re incredibly flexible, letting you mix and match vegetables, herbs, and even cheese, depending on what’s in your fridge.
Ingredients: Makes 6 Veggie Egg Muffins

- 4 large eggs
- ¼ cup milk (any kind)
- ½ cup chopped spinach
- ⅓ cup diced bell peppers (any colour)
- ¼ cup chopped onions
- ¼ cup shredded cheese (optional)
- Salt and pepper to taste
- Non-stick spray or muffin liners
Instructions for Veggie Egg Muffins
Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Spray a muffin tin with non-stick spray or line with silicone liners.
Step 2: Whisk the Base

In a bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth.
Step 3: Add the Veggies

Carefully distribute the chopped vegetables and cheese evenly among the muffin cups.
Step 4: Pour & Bake
Pour the egg mixture into each cup until ¾ full. Bake for 18–20 minutes or until set and golden on top.
Step 5: Cool & Store

Let them cool slightly before removing. Store in an airtight container in the fridge for up to 4 days.
Tips for Best Results

- Reheat easily in the microwave for 30–45 seconds.
- Use leftover veggies to cut down prep time.
- Add red chilli flakes or herbs for more flavour variety.
Final Thoughts
These Veggie-Packed Egg Muffins are a meal-prep win — packed with nutrients and protein to kickstart your day. Whether eaten on-the-go or with a slice of toast, they’re sure to become a weekly staple.

Explore more recipes like this in our post: Healthy Breakfast Ideas for Busy Mornings.
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