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+ servings
budget friendly athlete breakfast

Easy veggie Egg Muffins

These protein rich, easy veggie egg muffins are the perfect grab and go breakfast or snack to fuel your busy lifestyle.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snack
Cuisine American
Servings 12


  • 8 eggs
  • 8 ounces frozen broccoli thawed and chopped
  • 4 ounces frozen spinach thawed
  • 4 ounces roasted red peppers diced
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground pepper


  • Heat oven to 350 degrees.
  • Add all vegetables to a mixing bowl and stir well before beating in the eggs and seasoning.
  • Pour into a standard size muffin tin, filling just above 3/4 to the top.
  • Bake for 20 minutes.
  • Once cooled, store in a sealed container in the refrigerator up to 5 days, or in a sealed container in the freezer.
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