Mornings can be hectic, which is why having an easy, make-ahead nutritious breakfast that provides protein and makes a great vehicle for veggies is so helpful! I am excited to share one of my favorite make-ahead breakfast recipes with you: Egg Veggie Muffins. I have been making a version of this almost every week for workday mornings. 

I think these muffins are super tasty and easy to customize based on what you have on hand. When I reach for one on a busy morning I love knowing that I’m getting a healthy dose of both nutrients and flavor. Eggs are a good source of choline, an important nutrient for brain health including cognitive function and memory. The balance of protein and fat also helps make them filling. They’re also wonderful with egg whites if you’re limiting your saturated fat intake. And they are so convenient. 

You can store these muffins in the fridge in a sealed container or even in the freezer so they’re ready when you need them.

By the way, you can totally make these in a rectangular baking dish instead if you hate cleaning out each individual muffin tin. If you follow me on Instagram, then you’ve seen that’s what I often do. I’ll just put parchment paper down to prevent sticking. Can you tell that clean-up is my least favorite part?

Easy Egg and Veggie Muffins 

Makes 12 


Olive oil spray to grease muffin tins 

  • 8 Eggs, beaten, or 2 cups liquid eggs whites
  • ½ cup goat cheese crumbles 
  • Salt and pepper
  • 1 teaspoon olive oil 
  • 1 small yellow onion, diced
  • 1 clove garlic, minced 
  • 2 cups baby spinach 
  • 1 cup sliced mushrooms 



  • Preheat oven to 375 degrees F. Grease 12 muffin tins. 
  • In a small bowl, whisk together eggs, goat cheese, salt and pepper.
  • In a skillet, heat oil. Add onion and cook until translucent. Add garlic and sauté one minute.
  • Add spinach and mushrooms. Cool until spinach is wilted and mushrooms are soft and just starting to create liquid.
  • Divide veggie mixture between muffin cups. Pour egg mixture on top to about halfway. They will rise during cooking. 
  • Bake 15-18 minutes or until eggs are set. 


Store in an airtight container in the fridge for up to 5 days. 

Note: Feel free to mix up the vegetables and cheese. I’ve also loved this with sliced zucchini and swapping out the 1/2 cup goat cheese for gruyere or for 1 cup cottage cheese. Enjoy experimenting!

I hope you enjoy these muffins as much as I do!


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