Easy Egg Muffins with Veggies

egg muffins

Food for thought…

These Egg Muffin Cups are the perfect solution to your busy mornings. They can be made ahead of time, frozen and are a healthy way to start your day. December is busy enough with the parties, traveling and the holidays, so make things easy on yourself and give these a try!

Print Recipe
Easy Egg Muffins
These egg muffins are so yummy and the best part is you can customize them exactly how you and your kids like them! Try them with feta and spinach, or mushrooms and ham, the possibilities are endless.
Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 25 minutes
Servings
muffins
Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 25 minutes
Servings
muffins
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin pan with silicone muffin cups. Non-stick cooking spray works too, just not as well. If you go this route be sure to spray very liberally to prevent sticking.
  3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix well.
  4. Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Recipe Notes

Tip – These can be frozen! After cooking, let them cool and then place in a freezer ziploc bag. Remove as needed. Defrost or thaw in the fridge, and then microwave on high power for about 45-55 seconds 

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