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scrambled egg muffins
May 14, 2019

Veggie Scrambled Egg Muffins

Vegetarian Breakfast + Brunch Eggs Vegetarian Bake
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These veggie scrambled egg muffins are easy, healthy, and incredibly delicious. Not to mention cute! 

Make these scrambled egg muffins for a brunch party or enjoy them as an easy on-the-go breakfast, lunch, or even dinner.

veggie scrambled egg muffins recipe

A bonus is that they are super easy to make, too!

Veggie Scrambled Egg Muffins

These are one of my favorite meal-prep breakfasts. They’re super versatile, too – you can switch up the veggies and even add meat if desired. Sometimes, I even re-use roasted veggies from the night before. Delicious!

To make these veggie scrambled egg muffins, start by assembling your army of ingredients:

scrambled egg muffin ingredients

Then, just whisk your eggs in a bowl, dump in all the other ingredients, stir, pour evenly into a muffin tin, and bake! You can also top with shredded cheese if desired.

Boom. It’s that easy.

25 to 30 minutes later and you have breakfast for the rest of the week!

scrambled egg muffins baked healthy

Scrambled Egg Muffin Recipe Variations

Besides what’s included in this recipe, you can use a variety of different toppings to make delicious egg muffins! Here are some ideas:

  • Veggies: roasted sweet potatoes, asparagus, mushrooms, arugula, broccoli
  • Protein: chicken/turkey sausage, prosciutto, crumbled tofu
  • Cheese: parmesan, mozzarella, pepperjack

healthy meal prep breakfast - toast, eggs, and tomatoes on a plate

The full recipe is below.

If you try them, let me know @fANNEtasticfood on social media how you like them – or leave a comment on this blog post!

Scrambled Egg Muffins

scrambled egg muffins
May 14, 2019

These scrambled egg muffins are easy, healthy, and incredibly delicious. Not to mention cute! 

Make these scrambled egg muffins for a brunch party or enjoy them as an easy on-the-go breakfast, lunch, or even dinner.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield
12 muffins
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Ingredients:

  • 9 eggs
  • 1/2 C chopped fresh spinach
  • 1/3 C whole milk
  • 1/3 C spelt, whole wheat, or white flour (or ground flaxseed for a gluten free variation)
  • 1/4 C grated cheddar cheese
  • 1 Tbsp. chopped fresh basil
  • 1 small tomato, chopped
  • 1/2 tsp. sea salt
  • 1/2 tsp. cracked black pepper
  • 1 tsp. baking soda
  • Optional add-ins: 1/4 C of either cooked bacon (crumbled) or smoked salmon, chopped

Instructions:

Preheat oven to 350.

  1. Break the eggs into a bowl and whisk.
  2. Add the rest of your ingredients and mix it all together!
  3. Add spoonfuls of the mixture to a cooking sprayed or nonstick muffin tin. I used a 1/4 C measuring cup to transfer it since it’s very runny!
  4. Pop them in the oven and bake for 25 to 30 minutes. Fork check to make sure they are done.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More make-ahead breakfast ideas:

  • Crustless Quiche with Spring Veggies (gluten free)
  • Smoked Salmon & Vegetable Egg Casserole (gluten free)
  • Baked Oatmeal (gluten free with GF certified oats)
  • Sausage Egg Casserole
  • Coconut Breakfast Quinoa (vegan, gluten free)
  • Almond Butter Banana Breakfast Bars (vegan)
  • Overnight Crockpot French Toast Casserole
- anne
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about Anne

anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

When I’m not writing or cooking for fannetastic food, you can find me running, coaching nutrition clients, or on an adventure with my family. Feel free to reach out - I'd love to hear from you!

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