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Home ≫ Breakfast

Vegetarian Egg Muffins

By Nikole Berg Jul 7, 2021 · Updated: Jan 7, 2022

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These Vegetarian Egg Muffins are a healthy way to get a protein packed meal when you’re in about 30 minutes! You can save time and meal prep this recipe in advance to help out during those busy mornings when you still want a delicious healthy breakfast! These veggie egg breakfast muffins are gluten free and great for keto and low carb dieters.

Looking for more healthy breakfast options? Try my Instant Pot Steel Cut Oats or my Strawberry Oatmeal Smoothie.

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JUMP TO
  • Why It’s Awesome
  • Key Ingredients and substitutions
  • Directions
  • Recipe Tips
  • How to store, freeze and reheat
  • FAQs
  • What can I serve with Egg Muffins?
  • 📖 Recipe
  • 💬 Comments

Why It’s Awesome

It's quick and easy to make! Mornings can be hard enough! Don't make them harder by trying to make a complicated breakfast for the family. This mix-and bake recipe is simple enough for beginner cooks and is loved by kids and adults alike.

It's made with easy to find fresh and pantry ingredients. You won't have any problems finding these basic fresh and pantry items. Jarred roasted red peppers keep well so I almost always have a jar on hand for recipes like this one.

You can make them ahead! Make these breakfast egg cups the day or night before so you can have a grab and go breakfast. Just pop them in the microwave until warm for a protein packed start to your day.

Better than a sugary breakfast. Sometimes starting your day with something sweet isn't the right choice. Just one of these egg muffin cups has about 7 grams of protein and only 1 gram of sugar. If you want to know more about eggs, check out this nutritional info from the Egg Nutrition Center. Your body will thank you for adding nutritional veggies to your breakfast!

ingredients on a baking sheet with text labels

Key Ingredients and substitutions

Eggs - I use whole eggs for this Vegetarian Egg Muffins recipe, but if you prefer to only eat egg whites you can take out the yolks and use just the egg whites. You will need to increase the recipe from 10 eggs to 16 eggs if using just the whites.

Green Onions - Green onions add essential flavor to these egg muffins. For the chopped green onions use only the white and light green parts for the egg mixture and reserve the tops for the garnish.

Mozzarella Cheese - Use packaged shredded mozzarella cheese which will give these egg muffins a great cheesy touch and you’ll save time because this cheese will already be grated. Choose your favorite like cheddar or Colby if you want to change up the flavor.

Feta Cheese - Crumbled feta cheese adds a nice tangy Mediterranean flavor which pairs nicely with the vegetables in the egg cups. Use goat cheese crumbles or Cotija Mexican cheese as a substitute.

Roasted Red Bell Peppers - You can use homemade or jarred roasted red bell peppers and both will taste great! If you want to add another veggie you can try chopping up some spinach and adding it to the egg mixture.

Directions

Step 1: Gather ingredients. Place rack in center of oven and preheat to 350º F. Line a 12 cup muffin pan with paper liners, or spray with nonstick cooking spray.

Step 2: Chop roasted red bell pepper and the white and light green parts of the green onions finely. Cut the tops diagonally and reserve them to use as garnish.

cutting board with chopped peppers and green onion-knife and towel

Step 3: Crack eggs into a large bowl. Add feta, mozzarella, red peppers, green onions, water, and salt and pepper. Mix well.

two photo collage of egg being whisked with ingredients

Step 4: Ladle egg mixture into cups filling about ¾ of the way. Bake for 18-20 minutes or until set.

two photo collage of raw egg mixture and baked egg cups in muffin tin

Recipe Tips

It's easy to change up the flavors! If you don't have any mozzarella cheese on hand, simply switch with what you do have. Try cheddar, Monterrey Jack (with pepper) provolone or Swiss. While feta gives this dish that tangy Mediterranean flavor, you can replace it if it's something you don't like.

This Vegetarian Egg Muffins recipe is a great option when you want something vegetarian. However, you can add some cooked, crumbled sausage or bacon if you're a meat lover!

For an all egg white version of the Vegetarian Egg Muffins, replace the whole eggs with 16 egg whites.

How to store, freeze and reheat

To Make them ahead...Combine the egg mixture. Store in a bowl, covered in the fridge. If you want to keep them in the muffin tins, omit the paper liners and use non-stick spray. Use within 8 hours. Great for making the night before and baking in the morning.

To store cooked muffins in the refrigerator, cover tightly. To reheat in the microwave, place 2 egg muffins on a microwave safe plate and heat on high for one minute. For the oven, preheat the oven to 350º F. Heat until heated through, about 7 minutes.

To freeze, let cool completely. Place in freezer safe storage bags or containers. Freeze for up up to three months. Let thaw overnight in the refrigerator then reheat as stated above. To reheat from frozen, microwave on 50% power until heated through or wrap in foil and heat in the oven at 350º F for 12-15 minutes or until heated through.

FAQs

What are the health benefits of eggs?

Eggs are loaded with nutrients which include vitamins, minerals, and proteins. They have essential fatty acids and vitamins D and E which are important for our health. Eggs are rich in B12, selenium, and minerals like iron, copper, and zinc. To read more about the history and health benefits of eggs, check here.

Can you reheat cooked eggs in the microwave?

It is safe to reheat already cooked eggs in the microwave as long as they are stored properly.  To store these Vegetarian Egg Muffins properly, once they are cool cover them and keep them in the refrigerator until you are ready to reheat. They can be made a day or two in advance.

How do you keep egg muffins from getting soggy?

If you want your egg muffins to be light and fluffy and not soggy it is best to use silicone or parchment muffin liners, or make sure you spray your muffin tin very well with cooking spray before adding the egg mixture. Adding in too many watery vegetables can also make them soggy.

What can I serve with Egg Muffins?

  • Blueberry Muffins
  • Chocolate Cherry Smoothie
  • Potato Bites
  • Apple Breakfast Recipes
3 egg cups on a plate with one cut open

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Vegetarian Egg Muffins

Recipe by Nikole Berg
This Vegetarian Egg Muffins recipe is a healthy way to get a protein packed meal when you’re in a hurry! This version is baked and takes only 30 minutes to prepare. Perfect make ahead idea for busy mornings and for keto and low carb dieters.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine Mediterranean
Servings 6
Calories 200 kcal

Ingredients
 
 

  • Cooking Spray or 12 Muffin Liners
  • ¾ cup finely chopped roasted red bell pepper homemade or from a jar
  • ½ cup finely chopped green onion white and light green parts only; reserve tops for garnish
  • ½ cup feta cheese crumbled
  • 1 cup mozzarella cheese shredded
  • 10 eggs beaten
  • 2 tablespoon water
  • ½ teaspoon salt and pepper or to taste
US Customary - Metric

Instructions
 

  • Place rack in center of oven and preheat to 350º F. Line a 12 cup muffin tin with paper liners, or spray with nonstick cooking spray.
  • Chop roasted red bell pepper and green onions, set aside
  • In a large bowl, whisk eggs. Add chopped roasted bell pepper, chopped green onions, crumbled feta, shredded mozzarella cheese, water, and salt and pepper.
  • Spoon egg mixture into muffin cups with a ladle. Fill cups about ¾ cup full.
  • Bake for 18-20 minutes or until set.
  • Enjoy warm!

Notes

It's easy to change up the flavors! If you don't have any mozzarella cheese on hand, simple switch with what you do have. Try cheddar, Monterrey Jack (with pepper) provolone or Swiss. While feta gives this dish that tangy Mediterranean flavor, you can replace it if it's something you don't like.
This Mediterranean Breakfast Egg Cups recipe is a great option when you want something vegetarian. However, you can add some cooked, crumbled sausage or bacon if you're a meat lover!
To Make them ahead...You can bake these a day or two ahead. Just store covered in the refrigerator until needed. Microwave 2 for about one minutes on high. You can make the egg mixture ahead as well. Store in a bowl, covered in the fridge. If you want to keep them in the muffin tins, omit the paper liners and use non-stick spray. Cook within 8 hours.
Egg white version: use 16 egg whites instead of 10 whole eggs and follow the recipe as written.
 

Nutrition

Serving: 2egg cupsCalories: 200kcalCarbohydrates: 3gProtein: 15gFat: 14gSaturated Fat: 7gCholesterol: 299mgSodium: 602mgPotassium: 172mgFiber: 1gSugar: 1gVitamin A: 749IUVitamin C: 10mgCalcium: 210mgIron: 2mg
Keyword breakfast, eggs, keto, make ahead, protein
Tried this recipe?Click here to leave a helpful tip!

Updated July 2021 with tips and frequently asked questions.

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About Nikole Berg

Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

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