Breakfast Recipes

Make-Ahead Veggie Egg “Muffins” Recipe

12 Healthy and Family-Friendly Recipes to Cook with Your Family Any Time of Year
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Oh – YUM!  These colorful gems are as tasty as they are beautiful! I am trying hard to eat healthy everyday, and being prepared is what helps me the most! Having healthy and delicious food that is ready to go, like these make-ahead veggie egg “muffins, is one way to make this happen. When I can start my day off smart, I know that I can be successful with my meal plan for the rest of the day.

Make-Ahead Veggie Egg "Muffins"

We have all heard that breakfast is the most important meal of the day. If your mornings are like mine, they are a bit (maybe more than a bit) hectic. Between getting up the kids, breakfast, packing lunches, feeding the animals and making sure that I get myself to work on time  – it is a busy morning! Anything that makes getting a delicious and healthy breakfast on the table is a huge plus in my world, and these Make-Ahead Veggie Egg “Muffins” fit the bill perfectly.

Make-Ahead Veggie Egg "Muffins"

So make up a batch – or a double batch if you have a large family. Each serving contains two eggs. Currently there is not an official recommendation on how many eggs someone should eat in a week, but I like to have these “muffins” for breakfast a few times throughout the week – two or three times.

Make-Ahead Veggie Egg “Muffins” Recipe

Ingredients for 12 muffins (four servings)

Make-Ahead Veggie Egg Muffins

  • 8 eggs
  • 1/2 medium yellow onion chopped
  • 2 red bell peppers chopped
  • 2 cups chopped kale
  • 12 teaspoons of feta cheese
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • Nonstick spray
  • Muffin tin


  1. Add olive oil to a large sauté pan and heat over medium-high heat.
  2. Add all veggies to the pan and stir, cooking until onion is translucent, about 5 minutes.
  3. Season with salt and pepper.  Make-Ahead Veggie Egg "Muffins"
  4. Crack eight eggs into a bowl and whisk.
  5. Coat a large muffin tin with nonstick spray.
  6. Fill twelve of the muffin cups with vegetables.
  7. Use a tablespoon to pour eggs over veggies, dispersing one tablespoon at a time to each muffin, until each cup is almost full.
  8. Top each muffin with 1 teaspoon crumbled feta.  Make-Ahead Veggie Egg "Muffins"
  9. Place in the oven and cook for about 15 to 20 minutes, until eggs are just set.
  10. Remove from oven and allow to cool; when cool, gently remove the egg muffins from the pan.  Make-Ahead Veggie Egg "Muffins"
  11. To store Make-Ahead Veggie Egg “Muffins” for later, place a paper towel in the bottom of a food storage container. Place “muffins” onto paper towel and seal container with lid. Store in refrigerator. I have kept these in the fridge for four days.
  12. Simply reheat in microwave.

Make-Ahead Veggie Egg Muffins Recipe

Here is your printable version of this tasty and healthy recipe. A perfect way to start your day!

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