Total Time: 25 minutes | Prep: 10 minutes | Cook: 15 minutes
These grab-and-go veggie egg muffins solve your breakfast dilemma by turning morning chaos into meal-prepped calm that even the pickiest eaters will devour.
What You’ll Need
- 8 large eggs
- ¼ cup milk (any kind works)
- ½ cup shredded cheddar cheese
- ½ cup finely chopped bell peppers (red or orange look most appealing to kids)
- ¼ cup finely diced zucchini
- 2 tablespoons finely chopped spinach
- 2 tablespoons grated carrots
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Cooking spray
Let’s Make It!
- Preheat your oven to 375°F and generously spray a 12-cup muffin tin with cooking spray. Don’t skip the spray or you’ll be scrubbing later!
- In a large bowl, whisk together eggs and milk until well combined.
- Add the cheese, chopped veggies, salt, and pepper to the egg mixture and stir to combine.
- Using a measuring cup or ladle, fill each muffin cup about ⅔ full with the egg mixture.
- Bake for 15-17 minutes until the egg muffins are set in the middle and slightly golden on top.
- Let cool for 5 minutes before running a knife around the edges and popping them out.
Mom-to-Mom Tips
Prep ahead trick: Make these Sunday night for grab-and-go breakfasts all week!
- Veggie camouflage: Chop vegetables extra small if you have serious veggie avoiders.
- Portion control: Use mini muffin tins for toddler-sized portions that cook in just 10-12 minutes.
- Freezer friendly: Store cooled muffins in freezer bags and microwave for 30 seconds when needed.
Easy Swaps
No cheddar? Use mozzarella, Colby jack, or whatever cheese you have on hand.
- Veggie variations: Swap in corn, peas, broccoli, or mushrooms based on what your kids actually eat.
- Protein boost: Add 1/4 cup of diced ham, crumbled bacon, or cooked sausage if you need heartier muffins.
- Dairy-free: Use plant-based milk and skip the cheese or use dairy-free cheese.
Serving Ideas
Pack in lunchboxes at room temperature
- Serve with toast and fruit for a complete breakfast
- Sandwich between mini bagels for breakfast-on-the-run
- Add to dinner as a side with soup or salad
These egg muffins will stay fresh in the refrigerator for up to 4 days in an airtight container. Perfect for those mornings when you’re racing against the clock!
Do you have a sanity-saving recipe that your kids actually eat? Share it with us at contact@organizedmomcollective.com and you might see your clever kitchen hack featured in an upcoming post!
