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.
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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!
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.
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.
Step 3: Crack eggs into a large bowl. Add feta, mozzarella, red peppers, green onions, water, and salt and pepper. Mix well.
Step 4: Ladle egg mixture into cups filling about ¾ of the way. Bake for 18-20 minutes or until set.
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.
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.
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.
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?
Vegetarian Egg Muffins
- 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
- 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!
Updated July 2021 with tips and frequently asked questions.