Make-Ahead Breakfast Egg Muffins with Vegetables
These Make-Ahead Breakfast Egg Muffins are packed with nutritious vegetables and are perfect for a quick breakfast option. Bake a batch and enjoy them throughout the week!
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Ingredients
Yields 12 muffins
- (8) large eggs
- (1/2 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 cups) diced bell peppers (any color)
- (1/2 cups) diced onion
- (1/2 cups) chopped spinach
- (1/2 cups) shredded cheese (cheddar or your choice)
- (1/4 cups) diced tomatoes
- (1 tablespoon) olive oil
Instructions
- 1
Preheat your oven to 350°F (175 °C).
- 2
In a large bowl, whisk together 8 large eggs, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add 2/4 teaspoon salt.
- 3
In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup diced bell peppers and 1/2 cup diced onion, sautéing until softened, about 5 minutes.
- 4
Add 1/2 cup chopped spinach and 1/4 cup diced tomatoes to the skillet, cooking for an additional 2 minutes until the spinach wilts. Remove from heat and let cool slightly.
- 5
In the egg mixture, stir in the sautéed vegetables and 1/2 cup shredded cheese until evenly distributed.
- 6
Grease a muffin tin with cooking spray or oil. Pour the egg and vegetable mixture into each muffin cup, filling them about 3/4 full.
- 7
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- 8
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 9
Store the muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30-60 seconds before serving.
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