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Make-Ahead Egg & Veggie Muffins

With vegetables, eggs, and a little seasoning, these muffins are simple yet delicious.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Gluten-Free, Kid-Friendly, Low-Carb, Vegetarian
Servings: 6 people
Calories: 118kcal
Author: SkinnyMs.


  • 6 eggs large (free-range recommended)
  • 1/2 red bell pepper diced
  • 1 cup zucchini diced
  • 1/4 cup onion finely diced
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cheddar cheese reduced-fat, grated


  • Preheat oven to 375 degrees.
  • Lightly oil a 12-cup mini muffin tin or 6-cup tin for regular size muffins.
  • In a mixing bowl, whisk together eggs, bell pepper, zucchini, onion, cheese, and salt and pepper, until light and fluffy.
  • Pour batter into muffin cups, filling each tin about 3/4 full. Sprinkle an even amount of cheese onto each muffin. Bake for 15-20 minutes or until the eggs are set. Enjoy!


Serving: 2mini muffins or 1 larger muffin | Calories: 118kcal | Carbohydrates: 2g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 328mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4