Veggie Egg Muffin Recipe

This is a great meal prep for breakfast meals. These Veggie Egg Muffins are easy to bake and can be stored in the freezer for later. This is a great way to get those veggies into breakfast! The eggs, peppers, onions, and spinach are great for adding nutrients into a morning meal.




  • 1 cup red pepper, chopped
  • 1 cup green pepper, chopped
  • 1 cup spinach, chopped
  • 1/2 cup onion
  • 1/4 cup milk
  • 12 large eggs
  • salt & black pepper to taste
  • 1 cup shredded cheese of choice (cheddar, mozzarella, parmesan)




  1. Preheat the oven to 350 degrees F.
  2. Spray a muffin tin with cooking spray.
  3. Divide the pepper, onion, spinach, and cheeses between the 12 muffin cups.
  4. In a bowl, whisk eggs, milk, and salt & pepper together.
  5. Pour egg mixture evenly into each muffin cup.
  6. Bake for 20-25 minutes.
  7. Remove from the oven and muffin cups. Eat warm or cool and refrigerate/freeze.