February 20, 2019

Veggie Egg Muffins

I threw away my muffin/cupcake tin the other day. This is the third time I've made these and also the third time it's all but ruined the metal pan. I have to think it's the pan because there's no one else who has seemed to have the same issue. (Kay posted a similar recipe awhile back and that prompted me to try it in the first place.)

Also, I've tried it in three different ovens: One gas, one electric, one convection. And at three different altitudes: Colorado, Wyoming, and Pennsylvania.

It has to be the pan.

I have plans to buy some silicone pans, or at least one anyway. Have you had luck with one of those?

Or, actually...I think I will bake this in a glass pan next time and just cut it into squares.

This is the perfect weekday breakfast if you like eggs but don't have time to make them each day. And, honestly, cooking at 5:30am was never my activity of choice. I always left the house by 7:00am when I was teaching, so I would really have to be up and around to get breakfast made. This is why I usually just drank a smoothie on my way to work. Eggs are better for weekends, in my opinion.

But Scott will eat a few of these each day for breakfast. There's no way I'm getting up to make him breakfast right now. I used to in Wyoming, when he didn't have to be in class until 10am, but now he leaves by 7am and that's not quite ideal when I've been up at least once the previous night with a baby.

So I'll make these on the weekend, put 3 or 4 in a Ziploc bag and he doesn't need to get up earlier to make breakfast. It's a win-win.

These would also be perfect (i.e. fancy) for brunch or breakfast if you have company.

Veggie Egg Muffins
makes about 18 muffins or one 9x13 pan, cut into squares

10-12 eggs (I used 10 because I had 10 left in one carton, but obviously 12 would work.)
1/2 cup milk
1 green pepper, seeds removed and finely chopped
1/2 cup onion, finely chopped
1 cup shredded cheddar
1 cup loosely packed baby spinach
1/2 cup fresh mushrooms, finely chopped
1 t. sea salt
1 t. freshly ground pepper

If you wanted to, you could add cooked bacon or sausage, finely chopped, and make these non-veggie. I just didn't have any on hand.

Preheat the oven to 375 degrees. Spray the pan liberally with olive oil spray/canola oil spray or brush with oil.
In a large bowl, whisk the eggs, milk, salt, and pepper.
Stir in the chopped pepper, onion, and mushrooms.
Chop the baby spinach into smaller pieces and stir in.
Add the cheddar and make sure everything is incorporated.

Use a 1/4 cup measuring cup to spoon the mixture into muffin tin cups OR pour into your 9x13 pan.

Bake at 375 degrees for about 20 minutes (muffins) or 25-30 minutes (larger pan). Check the middle to see if it springs back when touched.


  1. I'm saving this.
    Are these good to warm up? I'd love to make these in big batches & use to eat during the week... hmm...

  2. Hmm. Maybe it is the pan. They do looks super yummy! I think I'll make them next time we have guests!

  3. These are my favorite thing to make! They are so easy and versatile as far as ingredients.

  4. I made these once before and it darn near ruined my pan too. I remember scrubbing and soaking and scrubbing some more. They were really good though and easy to heat and eat on the go. I have silicone cupcake liners - I might try them out in there, though the baking in a glass dish and cut into squares would work too.


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