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Clean Green Veggie Egg Muffins (gluten free/vegetarian)

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.

Do you have a hard time getting a nutritious breakfast on busy weekday mornings? Make these Clean Green Veggie Egg Muffins during meal prep to have on hand! | FitLiving Eats

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.

Do you have a hard time getting a nutritious breakfast on busy weekday mornings? Make these Clean Green Veggie Egg Muffins during meal prep to have on hand! | FitLiving Eats

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!

Do you have a hard time getting a nutritious breakfast on busy weekday mornings? Make these Clean Green Veggie Egg Muffins during meal prep to have on hand! | FitLiving Eats

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!

Do you have a hard time getting a nutritious breakfast on busy weekday mornings? Make these Clean Green Veggie Egg Muffins during meal prep to have on hand! | FitLiving Eats
A quick step-by-step tutorial to make these Protein Packed Veggie Egg Cups
1
Crack eggs into a large bowl (1/2 whole eggs; 1/2 egg whites). Whisk. Season with salt + pepper.
2
Add fillings (beans, green onion, bell pepper, cilantro and frozen spinach).
3
Whisk to combine.
4
Divide among 12 muffin cups (if using muffin tins, coat with cooking spray). Bake 375F for 25 min.
5
Remove from the oven to cool. Transfer to an airtight container for healthy breakfast for the week!

Print
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Clean Green Veggie Egg Muffins


Scale

Ingredients

  • 6 whole eggs
  • 6 egg whites
  • 2 cups baby spinach
  • 1 cup zucchini, diced (about 2 small)
  • 1 bell pepper, diced
  • ¼ cup green onions, sliced
  • ¼ cup parsley, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup shredded Monterey jack cheese (optional)

Instructions

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. In a mixing bowl, whisk together the eggs with the salt and pepper.
  4. 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).
  5. 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 RunnerTina Muir and A Whisk and Two Wands.

Happy Meatless Monday!

-Carly Paige

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Simply Swapped Everyday

Simply Swapped Everyday is your guide to elevating the everyday through mindful methods, ingredient swaps and over 75 plant-powered recipes. Cooking healthy foods at home has never been easier or more delicious!

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54 Responses

  1. 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.’

    1. Thanks for commenting Divya! The great thing about these is that you can make them for the whole week in one batch!

  2. 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.

  3. 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!

  4. 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?

    1. 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!

  5. 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!

  6. Carly these look delicious! I’m always on the lookout for healthy breakfasts so I’ll definitely have to check these out.

    XO Charline

  7. Oh girl give me all of these. I am not turning on the oven more than once a week right now (for meal prep), so these would fit perfectly in my once a week oven schedule. Anyway to get more greens in Dave I’m all in!!

  8. These would be absolutely perfect for my busy mornings before work! Of course seeing that they are include some veggies, makes it even better! I need to make these soon!

Hi! I’m Carly Paige, a culinary nutrition expert and chef who believes that healthy doesn’t have to be frustrating, boring or restrictive. I’m here to show you how through my Simply Swapped Method so that you can feel more energized and confident from within. You’ll find tips for focusing on nutrition in the kitchen, along with plant-powered, gluten-free recipes that proves healthy can be delicious.

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