Spring mornings tend to get busy fast, between school drop-offs, sports practices, and trying to get everyone out the door with something nourishing in their stomach. These Spring Veggie Egg Muffins are a simple make-ahead option that keeps breakfast easy while still packing in protein and fresh seasonal vegetables. They store well in the fridge, reheat quickly, and can be customized with whatever veggies you have on hand. Think of them as a reliable, no-fuss staple for busy families who want real food without extra work.
Ingredients
- 8 large eggs
- ½ cup milk or cream
- ½ cup chopped spinach
- ½ cup diced bell pepper
- ¼ cup chopped onion
- ½ cup shredded cheese (optional)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Butter or olive oil for greasing the muffin tin
Instructions
- Preheat oven to 350°F.
- Grease a standard 12-cup muffin tin with butter or olive oil.
- In a mixing bowl, whisk together eggs and milk until well combined.
- Stir in chopped vegetables, cheese (if using), salt, and pepper.
- Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
- Let cool for a few minutes before removing from the pan.
Tips
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the microwave for 20–30 seconds for a quick breakfast.
- Swap in seasonal vegetables like asparagus, mushrooms, zucchini, or fresh herbs.
- These also work well for lunches, after-school snacks, or travel days.
