Veggie Loaded Egg Muffins

This is a great dish for a grab-and-go breakfast! For a make-ahead version, simply allow to cool completely, before diving into individual portions and freezing for future enjoyment. When you're ready to cook them, simply microwave for 60-90 seconds.


Prep Time: 5 Mins

Cook Time: 25 Mins

Makes: 12


2 jarred roasted bell peppers, about 4-oz plus extra for garnish.

1 green onion

2 cups baby spinach

1/2 cup crumbled reduced-fat feta cheese

12 large eggs

1/4 cups low-fat milk

1 tsp Italian seasoning

1/2 tsp kosher salt

1/4 tsp ground black pepper


  1. Preheat oven to 350 degrees. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
  2. Finely chop roasted red bell pepper, green onion, and spinach; divide evenly among muffin cups. Top with feta cheese.
  3. Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
  4. Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
  5. Cool in muffin time for 5 minutes before removing.

NOTE: Be sure to coat muffin pan cups thoroughly so that eggs can easily be removed. A toothpick can be used around the edges to help release them from the tim. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.

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