Veggie Egg Muffins
Eggs baked with vegetables into small grab-and-go muffins — high protein in an easy, gentle portion for the appetite-reduced morning.
Ingredients
- 6 Egg
- 80 g Spinach
- ½ tsp Salt
- 1 Bell pepper (optional)
- 60 g Feta (optional)
- 2 Scallions (optional)
- ¼ tsp Black pepper (optional)
Method
- Heat the oven to 180°C (350°F) and grease the cups of a muffin tin.
- Finely chop the spinach, pepper, and scallions.
- Beat the eggs with the salt and pepper, then stir in the vegetables.
- Divide the mixture between the muffin cups and crumble the feta on top.
- Bake until set and just golden, about 18 minutes.
- Cool the muffins for a couple of minutes, then serve or refrigerate for the week.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Veggie Egg Muffins
Veggie egg muffins are a make-ahead breakfast staple: essentially small, crustless frittatas baked in a muffin tin so you can grab one and go. Beaten eggs are studded with finely chopped spinach, bell pepper, and scallions, then topped with a little crumbled feta that adds salty, tangy pockets throughout. Baking them in individual cups sets each portion into a neat, handheld shape that holds together cold, which is what makes them so practical for a busy week. They're naturally low in carbohydrate and rely on eggs for a solid protein base.
Each muffin is soft and just-set, savory from the vegetables and eggs with the feta lending sharpness and richness, and they're gentle and easy to eat even on a morning when a big breakfast feels like too much. The real value is in batch cooking: this recipe makes four servings in about half an hour, and the muffins keep well in the fridge so you can reheat them or eat them straight through the week. They're endlessly adaptable to whatever vegetables you have on hand. Serve them warm from the oven, or pack a couple as a portable breakfast or protein-rich snack.
Veggie Egg Muffins: frequently asked questions
How many calories are in Veggie Egg Muffins?
A serving has about 159 calories — 12.5g protein, 3.6g carbs, 10.5g fat, 1.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Veggie Egg Muffins gluten-free?
Based on its ingredients, Veggie Egg Muffins has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Veggie Egg Muffins dairy-free?
Not as written — it uses Feta. Swapping it for a plant-based alternative makes it dairy-free.
How long does Veggie Egg Muffins take to make?
About 30 minutes start to finish, but only around 9 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Veggie Egg Muffins?
The core ingredients are essential, but you can leave out bell pepper, feta, scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Veggie Egg Muffins make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.