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Veggie egg breaksfast muffins

Veggie Egg Breakfast Muffins

Written By: Shantel Whitford

Prep Time: 20 minutes

Cook Time: 25 minutes


  • 9 large eggs
  • 1/2 cup milk
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 1/2 cup chopped broccoli (fresh or frozen)
  • 1/2 cup chopped cauliflower (fresh or frozen)
  • 1/2 cup chopped zucchini
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp granulated garlic
  • 1 cup shredded cheddar or Swiss cheese


Preheat oven to 350, lightly grease a 12-muffin pan.

Beat eggs in a large bowl. Stir in onion, red pepper, chopped broccoli, cauliflower and zucchini, salt, pepper, and garlic powder and cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.

Bake in the preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

These are great for when you are prepping your food to make your mornings go smoother! You can keep them in the fridge, or I like to portion them out and freeze them then just heat them in the microwave to enjoy!


About The Author

My name is Shantel Whitford, and I am a proud member of the Kalispel Tribe and professional chef. I am excited to share with you recipes and healthy ways to prepare food from the market to feed your families. I have been cooking since I was three, when my grandmothers had me up at the stove helping. They inspired my passion for food, and I am looking forward to helping ignite your creativity when it comes to feeding your family.

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