Easy Veggie Egg Muffins

Easy Veggie Egg Muffins

These individual muffins make a satisfying, nourishing breakfast or snack! Experiment with different veggies and non-dairy milks for a different flavor profile. Or add chopped turkey sausage and vegan cheese for a more traditional egg bite.


  • 1 cup of chopped, mixed vegetables (try: red bell peppers, spinach, onions, and mushrooms)

  • 6 eggs

  • 1/4 cup of unsweetened almond milk

  • 1/4 teaspoon of garlic powder

  • 1/4 teaspoon of onion powder

  • Salt and pepper to taste

  • Fresh herbs for garnish (optional)


  1. Preheat oven to 350°F.

  2. In a skillet, sauté mixed vegetables until slightly tender; set aside to cool.

  3. In a bowl, whisk together eggs, almond milk, garlic powder, onion powder, salt, and pepper until well combined.

  4. Gently fold the sautéed vegetables into the mixture.

  5. Lightly grease a muffin tin, or use silicone muffin cups to prevent sticking.

  6. Pour egg and veggie mixture evenly into muffin cups, filling each cup about 3/4 full.

  7. Place muffin tin in preheated oven and bake for 20–25 minutes, or until egg bites are set and slightly golden on the edges.

  8. Remove egg bites from oven and allow to cool for a few minutes; gently remove from the muffin tin and garnish with fresh herbs if desired.

  9. Enjoy: Serve these delicious gluten-free, dairy-free, soy-free egg bites with your favorite side salad or enjoy them on their own as a healthy snack or meal.

These egg bites can be stored in the refrigerator for a few days, making them a convenient and tasty grab-and-go option for busy days.