Egg Muffins with Veggies & Chives

I’ve been on a mission.

My mission is to find all of the best, easy, healthy breakfast options for work mornings.

I’ve already tried a few variations on eggs in muffin tins (here and here), but I liked how these guys looked. They were puffy and cheesy, and looked a little more substantial than the other ones I’d tried. Overall, I really liked them, though *cringe* I forgot that they were in the fridge at work and had to throw most of them out. It made me sad.

I’m also excited to try this recipe again, because I bought a 100% silicone muffin tin that is supposed to be super non-stick. Because even with all the non-stick spray, these babies stick!

Chop up whatever veggies you’re using into fairly small pieces.

Saute the veggies in a little olive oil, season with salt and pepper if desired. Cook for 3-5 minutes.

Green onions are a great addition. I used the green chive-y parts, and then saved the rest to use in my leftover pasta frittata later in the week.

Break the eggs into a large bowl and beat them. Season with salt and pepper or any other desired spices (for instance you could use seasoned salt, garlic or onion powder, or something a little different like rosemary).

Add the shredded cheese to the eggs, stirring until it’s evenly distributed.

Spray a muffin tin (liberally!) with non-stick spray, then pour the egg mixture into the cups.

Add the veggies to each cup (and any other add-ins you want, like sausage or bacon).

Cook for 25-35 minutes, until they puff up and brown slightly. Let them cool, then loosen them with a knife before popping them out of the muffin tin.

Make-Ahead Egg Muffins

Makes 6 muffins

  • 6 or 7 eggs
  • A handful of grated cheese (I used sharp cheddar)
  • Salt, pepper, and/or other seasonings
  • Sauteed veggies (peppers, spinach, zucchini, kale, etc.), green onions, cooked meat, or any other add-ins desired

Preheat oven to 375 F. Spray muffin tin (metal or silicone) with non-stick spray. Chop and saute any veggies in a little olive oil for 3-5 minutes. Remove from heat and set aside.

Break eggs into large bowl (with a pour spout if you have it; I didn’t), add seasonings, and beat well. Then add the cheese and stir until well combined. Pour the egg mixture into each muffin cup until it is about 2/3 to 3/4 full. Sprinkle veggies and any other add-ins into each cup (they’ll sink, that’s okay). Bake 25-35 minutes, until the muffins have risen and are slightly browned and set.

They should keep around a week in the refrigerator, just re-heat for 20-30 seconds. The original recipe says they can also be frozen and reheated, but I didn’t try that—things like eggs usually change texture when they’re frozen.

Original recipe:



  1. Thank you – the egg muffins turned out perfect!!


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