Veggie Egg Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Veggie egg muffins combine eggs, fresh vegetables, and cheese baked in a muffin tin for portable, make-ahead breakfasts or snacks. Each muffin is packed with vegetables and protein, making them satisfying and nutritious. They're easy to customize and freeze well for busy mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups mixed vegetables (broccoli, mushrooms, peppers, spinach etc)
- 1 teaspoon olive oil
- 12 large eggs
- ¼ cup milk
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ½ teaspoon dry mustard powder
- 2 green onions (thinly sliced, or 3 tablespoons minced onion)
- 1 cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 22m
- Sodium
- 267mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 124mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 267MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.