Veggie Loaded Egg Muffins

Veggie Loaded Egg Muffins
  • 25M Total Time

  • 5M Prep Time

  • 9 Ingredients

  • 12 Servings

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


This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN


  1. Preheat oven to 350°F. 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 tin 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 tin. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.


    Note: The USDA recommends cooking eggs dishes to 160°F.


  • 2 jarred roasted red bell peppers
  • 1 green onion
  • 2 cups, packed baby spinach
  • 1/2 cup crumbled reduced-fat feta cheese
  • 12 large eggs
  • 1/4 cup low-fat milk
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.