Veggie Scrambled Egg Muffins

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.

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:

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 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

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

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

Print Recipe

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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?

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