With just a little bit of planning and prepping, these clean green veggie egg muffins can be made ahead of time and stored in the refrigerator or freezer to have on hand throughout the week as you’re rushing out the door!
They’re perfect for helping you fit a healthy breakfast in on busy mornings. Get the recipe below.
Back when I worked at my corporate job, my mornings were often a flurry. And when I’m running late, I transform into a Tasmanian devil. I stomp all over the house as I grab things to throw into my bag or dig through my closet trying to find something to wear, often grunting out of frustration in the process. It’s quite the scene!
These days, as my schedule is a little more flexible and I work a lot of mornings from home, it’s not quite as hurried around here. I find myself working earlier, but enjoying the freedom to sip my coffee slowly and stay in my pajamas until my first meeting of the day.
I probably shouldn’t stay in my pajamas for as long as I do some days, but you know, a girl’s gotta do what a girl’s gotta do.
There is one common theme I’m noticing in both of these scenarios, though. If I already have a nutritious breakfast prepared, chances are my day is going to be off to a better start than if I don’t.
I know we’ve all heard the saying “breakfast is the most important meal of the day!” before. While there’s been some new research showing this isn’t necessarily the case, I know that if I have a busy day ahead, I need to be properly fueled in order to be at my best. Breakfast doesn’t just set me up for the next few hours, it sets the tone for my whole day.
Some people lean more towards sweet options for breakfast (I’m looking at you, Almond Joy Overnight Oats fans) and some like more savory breakfasts, such as these clean green veggie egg muffins. I enjoy switching it up between the two flavor profiles, which is why I often have both of these things on hand to satisfy my morning cravings!
Clean Green Veggie Egg Muffins
These clean green veggie egg muffins are like individualized omelets. Well no, more like mini frittatas. Actually, more like an egg scramble. Whatever you want to refer to them as, they are delicious and can be customized with any type of vegetable or herb you like!
These mini egg muffins are also super simple to make and can be stored in the refrigerator for up to four days or in the freezer for up to a month. Win! There’s nothing better than waking up and already having a delicious and nutritious breakfast prepared for you. Am I right?
This recipe for clean green veggie egg muffins includes some of my favorite (green) summer produce, but you can totally make these your own by incorporating different vegetables and flavors! A mushroom, basil and tomato combo would be delicious. Just sayin’.
I also added half whole eggs and half egg whites, but you could use all whole eggs or all egg whites. Whatever suits your fancy!
I hope this recipe for clean green veggie egg muffins helps make your mornings a little less stressful and a little more nutritious when you’re on the go!
Clean Green Veggie Egg Muffins
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 muffins 1x
Description
With just a little bit of planning and prepping, these clean green veggie egg muffins can be made ahead of time and stored in the refrigerator or freezer to have on hand throughout the week as you’re rushing out the door!
Ingredients
- 6 whole eggs
- 6 egg whites
- 2 cups baby spinach
- 1 cup zucchini, diced (about 2 small)
- 1 bell pepper, diced
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Monterey jack cheese (optional)
Instructions
- Preheat the oven to 375 degrees.
- In a skillet, sauté zucchini and bell pepper for about 5 minutes. Add the spinach and sauté until the spinach is wilted. Add the green onions and parsley and stir to combine. Remove from the heat.
- In a mixing bowl, whisk together the eggs with the salt and pepper.
- Spray a muffin tin pan with cooking spray. Evenly divide the veggie mixture among 10 muffin cups. Fill with the eggs until about ¾ full. Top with shredded cheese (optional).
- Bake for 15 minutes, or until the eggs are cooked through. Remove from the oven and let cool. Store in an airtight container in the refrigerator for up to 4 days or in the freezer (individually wrapped in Saran wrap) for up to a month.
The recipe is part of the Meatless Monday link up hosted by The Fit Foodie Mama and Running on Happy, as well as Meatless Monday hosted by Confessions of a Mother Runner, Tina Muir and A Whisk and Two Wands.
54 Responses
I love making eggs every morning, which requires me to get up early to have the prep time. But it’s absolutely worth it. On the off chance I don’t have the time in the morning, there is a noticeable difference in my day. I make poor choices and am much ‘snackier.’
Thanks for commenting Divya! The great thing about these is that you can make them for the whole week in one batch!
Oh man Carly these look delicious. Grabbing one of these to go first thing in the morning would be awesome. I don’t believe your the transmania devil at all.
Haha thanks Candy! Hope you give them a try!
And this girl, for some crazy reason – STILL has yet to make egg muffins!!!
Whatttttt…. Gigi, I have a feeling you would love them. You must!!
These looks great! I love the idea of freezing and warming them up too. I just pinned the recipe as a reminder to try these. Thanks!
Thanks for the pin love, Trish!
I love this idea! I’ve been looking for some new things to try for breakfast. We often eat out in the morning and have wanted to change that habit. Excited to try out this recipe!
I hope you love them, Jillian!
Ahh this is such a great healthy breakfast idea! Thanks for sharing it – I always need breakfast recipes!
Thanks, Lauren! Hope you give them a try!
I love, love, love making egg muffins! They are the best for mornings or when I’m packing breakfast to take to work!
Also, your photos are gorg! What type of lens are you using?
Thank you Maegan! I have a Cannon Rebel t5i and I use a EF 50mm 1.4 lens for all of my food pics 🙂
Yum! They make great appetizers. 🙂
Yum!
Love to know breakfast is already made for me when I am in a rush! Thanks for linking up today
Thank you for hosting, Deborah!
These egg muffins look fantastic, I love muffins but had how many calories they are, So i will have to check out these for sure they look just as good as regular muffins but just full of good stuff!
http://xoxobella.com
Yes! I think you’ll like them!
These look so good! Love homemade egg muffins like this.
Thanks, Emily! Me too!
These look so good and they are super cute too.. I may be able to make a version my kids would eat too! Pinned to my breakfast board. 🙂
These are totally kid-friendly! Thanks for the pin love, Lauren!
Yum! I have seen recipes for make egg muffins or such and then having them ready to grab and go but I haven’t yet tried it out for myself.
They are a game changer. You should give them a try, Jill!
Hi Carly, they look amazing but unfortunately for me it’s not a vegan dish 🙂
How can I replace eggs in this recipe? x
Hi Marina! You might be able to try a tofu scramble version with vegan cheese to help hold it together. I’ve never tried it but it seems like it would work!
YUM! Will def try this for a nice little brunch this weekend!
http://www.liliesandlambs.com
Fantastic! Enjoy, Morgan!
My oldest would really love these! We’re always bugging her to make omelettes, and these muffins are kind of like omelettes in muffin shape.
Yes, they totally pass as mini omelettes!
Yum…I will definitely be making this for breakfast on Saturday morning. So healthy and delish! Perfect way to start the weekend…
Thanks, Krista! Enjoy!
This veggie egg muffin recipe looks wonderful, I can’t wait to try it! Thank you for sharing!
You’re welcome, Ashleigh!
These look great and perfect for busy mornings. I love that they’re healthy and low carb too.
Yes to all of those things! 🙂
I love starting my day off with egg muffins! Especially on busy days, having a filling breakfast prepped and ready to go makes all the difference!
I totally agree. When I don’t have a filling breakfast, I’m doomed.. ha!
Carly these look delicious! I’m always on the lookout for healthy breakfasts so I’ll definitely have to check these out.
XO Charline
Thank you, Charline!
Love egg muffins- these look so good! Love the zucchini in them!
Thanks, Annmarie! 🙂
These look so yummy! And perfect for mornings when you just need something quick and easy.
Tori
http://www.mooretori.com
Yes, totally! Hope you give them a try.