Vegetable Egg Muffins

50 minutes

Prep Time: 20 minutes Cook Time: 30 minutes
Servings: 24
  • 50 minutes

    Prep Time: 20 minutes Cook Time: 30 minutes
    Servings: 24

    These vegetable egg muffins are a great breakfast entrée to make ahead of time in a big batch, and they taste just as good fresh out of the oven as they do frozen, thawed and then reheated in the microwave.

  • Ingredients

    • 3 cups mixed vegetables of your choice (peppers, mushrooms, spinach, etc.)
    • 1 clove garlic, minced
    • 1/2 cup onion, diced
    • 1 cup cheddar cheese, shredded
    • 12 large eggs
    • 3/4 cup milk (dairy or non-dairy)
    • 3/4 cup plain Greek yogurt
    • 1/2 teaspoon black pepper and salt to taste


    1. Preheat oven to 350°F.
    2. Spray 2 (12-cup) muffin tins with nonstick cooking spray.
    3. Wash and chop vegetables of choice.
    4. In a medium-size bowl, combine chopped veggies, garlic, onion and shredded cheese.
    5. Divide the vegetable mixture throughout the muffin tins.
    6. In a large bowl, mix eggs, milk, yogurt, and salt and pepper.
    7. Pour the egg mixture evenly into each muffin cup over the top of the vegetable mixture. Bake 25 to 30 minutes or until set.
    8. Remove egg muffins from cups and serve warm or let cool completely and refrigerate/freeze. If freezing, it is best to wrap each egg muffin individually in plastic wrap to help prevent freezer burn. Then place all individually wrapped egg muffins in a freezer bag. Best if used within 2 to 3 months.