Egg and Veggie Breakfast Muffins

This is a great recipe that you can use almost ANY of your BFF veggies with! Easily sub out similar vegetables at the same amounts to personalize these delicious meal prep egg and veggie muffins. Let us know how you made these your own!


  • 6 large eggs
  • 3/4 cup chopped fresh broccoli
  • 1/4 cup chopped white onion
  • 3/4 cup chopped green bell pepper
  • 3/4 halved grape tomatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional
    • Any other veggies!
    • 1/4 cup sharp cheddar cheese
    • Italian seasoning
    • Red pepper


  1. Preheat oven to 350 degrees and grease muffin tin with cooking spray or oil
  2. Beat eggs in a large mixing bowl with a whisk
  3. Heat 1 tablespoon of olive oil over medium heat and sauté onion, green bell pepper, and broccoli until the vegetables are soft and fragrant
  4. Combine sautéed vegetables with beaten eggs and stir gently. Add in cheese or preferred seasonings at this time
  5. Ladle about ¼ cup of egg mixture into each muffin cup (3/4 of the way full)
  6. Bake muffin pan for 25 minutes, or until eggs are set. Remove and let cool for 15 minutes before serving
  7. These can be stored in the refrigerator for a breakfast meal prep for up to 3 days


Christina Allen