Veggie Egg Muffins

It’s about time I posted a new recipe! These egg muffins are so easy to make and super versatile. You can add any veggies you want, leave out the quinoa and cheese for strict Paleo, change up the cheese or add meat. Enzo has been waking up between 5-6 a.m. lately (please just be teething) and he expects food the minute he comes downstairs. It’s much easier on all of us if breakfast is ready fast but at 5 a.m. that can be a challenge. We were making him eggs pretty much everyday from scratch when I realized how silly that was. Why not batch cook a bunch of egg muffins and stuff them with veggies to get him an extra serving each day. He loves them and devours them in about 30 seconds. We usually give him fruit, all-natural sausage and/or gluten free toast with almond butter along with the muffins. It’s definitely been making our morning routine a little bit easier. Now if only those last 2 molars would hurry up, maybe we all could sleep in just a little bit!

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Veggie Egg Muffins

Serves 10-12
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Allergy Egg
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
These yummy egg muffins are easy to make and so versatile! Use whatever veggies you have on hand, switch out the cheese and add meat if you like. A quick and easy meal throughout the week.


  • 8 eggs
  • 1/2 cup cooked and cooled quinoa
  • 1/2-1 cup cooked and chopped veggies of choice
  • 1/4 cup shredded cheese
  • Salt/pepper
  • Garlic powder


Step 1
Preheat oven to 350 degrees F. Whisk your eggs in a large bowl. Add the rest of the ingredients including salt, pepper and garlic powder to taste, and mix well.
Step 2
Pour the mixture into silicone muffin cups or directly into a greased muffin tin. This should make about 10-12 muffins.
Step 3
Bake for about 25 minutes until the centers are firm. Let cool in the pan and enjoy!
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