Veggie Egg Muffins are a make-ahead recipe perfect for breakfast on rushed mornings and your children’s lunchbox. Easy, healthy, and totally customizable to your family’s preferences!
Egg muffins, egg cups, mini egg frittatas — whatever you call them they are a nutritious and delicious breakfast or lunch choice. While you can find a lot of egg muffin recipes online, these Easy Veggie Egg Muffins are a long overdue addition to the Nutritioulicious blog and they are finally here!
If your house is anything like mine, there’s no time to stand over the stove making eggs on weekdays. Most mornings the girls and I have some combination of cottage cheese, kefir, yogurt, cereal, oatmeal and fruit. The key to getting us out the door and to school on time is making sure we have these quick, easy, and healthy options on hand at all times.
There are mornings though when we just don’t have our act together, and on those mornings there’s no time to sit down to a bowl of anything. That’s where these Easy Veggie Egg Muffins come into play. Like with my Ricotta Berry Oatmeal Cups, I always have a batch of these egg muffins in the freezer, ready to be quickly heated in the microwave and tossed in a reusable plastic bowl with some fruit for easy on-the-go enjoyment as we rush out the door.
While I don’t generally condone eating in the car or on the run, skipping breakfast is not an option. (Check out my post The Benefits of Breakfast to find out why.) The thing is, the majority of on-the-go breakfast options aren’t the most nutritionally balanced and are often filled with added sugar. That’s why I like having my own homemade healthy options at the ready.
Breakfast on the run isn’t all these Veggie Egg Muffins are good for – they’re also perfect for the lunchbox! When paired with some fresh vegetables and fruit you have a well-balanced meal that the kids love.
One of the best things about these Easy Veggie Egg Muffins is how customizable they are for your own individual family. The recipe below, which includes mushrooms, peppers, and onions, is really just a guide to help you get started. I love making these egg muffins with different vegetables, herbs, and cheeses depending on what I have on hand in my fridge and freezer, what my girls’ latest vegetable preference is, and what mood I’m in when I make them.
Changing up the ingredients also keeps these veggie egg muffins from getting boring, and we certainly want to prevent boredom in our children’s meals! Here are some combinations I like to make and you can try yourself:
Almost all of these varieties are vegetarian, nut-free, and gluten-free. While I include cheese in all of my egg muffins, you can very easily leave it out if you’re vegan or need a dairy-free version. Same goes with the little bit of milk or half and half included in the recipe. You really won’t miss much by leaving it out. We keep kosher and breakfast is usually dairy in our house, which is why I don’t include any meats, but if you’re a meat lover, feel free to add some in for a protein boost.
I make my Veggie Egg Muffins in a very similar way as I make my egg frittatas – basically these muffins are just a miniature version of the larger full size frittata. It’s a simple 6 step process.
You really can’t get easier than that! I provide quantities in the recipe below, but those are really just a guideline for the sake of sharing the recipe. You don’t need to be so precise with this kind of recipe, just keep in mind you don’t want to overstuff the muffin cups!
I hope you enjoy these Easy Veggie Egg Muffins as much as my family does and that they make your mornings and school lunch packing that much easier and stress-free! For more breakfast ideas for rushed mornings, check out these 40 Quick & Healthy Breakfast Recipes for Back to School.
What egg muffin pairing would you choose?
Share with me in the comments below!