This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

If you have come here to read something funny, clever, or just downright bizarre…I’m not sure this is your day.

I do not always have something funny to say.

I rarely have anything clever to say.

I almost always have something downright bizarre to say, but today is that one rare exception.

My mind seems to be a gaping black hole with seemingly nothing interesting going on inside of it today.

So I apologize.

But I made you some breakfast. Can I be forgiven?

Chop up some veggies. Whisk together some eggs. Put these ingredients, and some cheese, in a muffin tin. Pop said tin in the oven and just a short time later…presto change-o! You’ve got yourself some egg muffins (or mini quiches/frittatas, whatever name you would like to give them). Store them in the freezer. When you want them for breakfast, just pull a couple out the night before so they can thaw in the fridge, microwave for a couple of minutes and ta-da! Eggs on the go. You’re so special.

Veggie and Cheese Egg Muffins

No ratings yet


  • 1 green pepper finely chopped
  • 3 scallions finely chopped
  • 1/4-1/2 cup shredded cheese
  • 5 eggs
  • 3 egg whites
  • 1 cup fat-free or low-fat milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper


  • Preheat oven to 325 degrees. Line a muffin tin with foil liners.
  • Fill each well in the muffin tin with a small amount of peppers, scallions and cheese. In a separate bowl (I used a 4-cup measuring cup for this, as it had a handy spout for pouring), whisk together the eggs, egg whites and milk. Whisk in the salt, garlic powder and pepper. Divide egg mixture evenly among muffin wells, filling 2/3 to 3/4 of the way full.
  • Bake for 30-35 minutes or until golden and eggs are set. Allow to cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.
  • Store in a zip-top bag for 3-5 days in the refrigerator or for up to 1 month in the freezer.
  • To reheat, remove the foil liner ( seems automatically intuitive but sometimes in the morning it is not), wrap in a paper towel and microwave on high for 30 seconds to one minute.


I used scallions and green pepper in my muffins, but you could use a comparable amount of any vegetable that you like. Make sure to quickly blanch any veggies such as broccoli beforehand.
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating