Egg and Veggie Muffins

I was asked to post a breakfast recipe that is kid -friendly and easy to make. I am not quite sure how child friendly this is because it has veggies! But it is easy to make and you could actually pre-make these and just pop them in the microwave for 40 seconds before you rush off to work.

You will notice I didn’t cook the vegetables before I added them in the eggs, you can definitely saute them but I was looking for a quick recipe. Plus, I had to grate the carrot, that is enough work! I liked the slight crunch from the carrots, it felt heartier. Fair warning, because we haven’t cooked the vegetables you will notice that when you bite into these muffins there will be juices from the vegetables. If you are turned off by slightly crunchy vegetable or juices, saute all the veggies and let them cool before you add them into the eggs.

So if your kids don’t like it, that is ok! You can have them because these are chockful of veggies and protein. The fact that you can meal prep for these will help you start your day off well. I paired this with a green smoothie that I drank as I drove to work. I will have the recipe for this smoothie later on.

Preparation Time – 15 Minutes

Cook Time – 25 to 30 Minutes

Yields – 12 Muffins


Eggs – 8 Beaten

Milk – 1/2 Cup

Salt – 1/4 Teaspoon or to taste

Pepper – 1/8 Teaspoon

Garlic Powder – 1/8 Teaspoon

Parsley – 2 pinches

Onion – 1 small, chopped

Spinach – 1 Cup, chopped

Carrot – 1 small, grated

Cheddar Cheese – 1 cup, grated


Preheat your oven to 350 degrees and grease a muffin pan. In a bowl mix all the ingredients well.


In the greased muffin pan pour the batter using a ladle. You can fill it almost to the top.


Put it in the oven for 25 to 30 minutes, at that time check to make sure the center is firm and not runny. Once they are firm take them out and let them cool. Using a spoon lift them from the pan.


Your egg and veggie muffins are ready, now you can either eat them right away or store them in an airtight container in the fridge for 3 to 4 days. These can be frozen as well and then thawed in the fridge overnight. Heat them in the microwave when ready to eat.


Healthy breakfasts are hard to do when you are busy getting ready to go to school, work or getting the kids ready for school. These can be eaten on the go and you know you are getting a great amount of protein and veggies. If you are not a fan of these veggies you can experiment with other ones. Use this mix as a base and play around it and come up with some versatile flavours.




7 Comments Add yours

  1. Breakfasts that can be made ahead and eaten on the go are a great idea for us – there’s never enough time in the morning!


  2. Baby and Monster have been kind of obsessed with “cupcake” foods — their word for anything cooked in a muffin tin. I think we’ll try this out next time we have a morning together.

    Liked by 1 person

    1. Anne Mutisya says:

      Oh yeah kids tend to enjoy this, maybe ease up on the veggies and sauteing them may help with texture issues.


  3. hollyjohnsen says:

    This was one of my favorite on-the-go breakfast options in college. It’s very affordable when your budget is tight too! XOXO.

    Liked by 1 person

    1. Anne Mutisya says:

      Yup very easy to make and you can put whatever you like in it!

      Liked by 1 person

  4. mistimaan says:

    Looks nice and tasty.

    Liked by 1 person

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