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Vegetable Egg Muffin Cups

I am always looking for time savers in the kitchen that make life easier for me without compromising the health of my kids. Breakfast, especially on Mondays, is the hardest for us. The kids have slept a bit later over the weekend and relaxed, and so have we. Then, Monday morning we wake up to the alarm clock and a race to get our daughter ready for school on time.

After this morning’s rush, I got to thinking what can I do to cut down on time in the morning? I went through the day and realized that I spent 15 minutes preparing her breakfast. Now, that would be record time for dinner, but to shave that 15 minutes off in the morning would be awesome at least a couple of days a week. Think about what you could do with 15 more minutes…have breakfast together, feel less stressed, sleep in later — any of which would be amazing. Busy parents, I know you know what I mean!

Thinking about what she ate this morning and how much she enjoys eggs for breakfast, I got the idea to make egg muffin cups. I’ve seen pictures of them online before and I decided to try and make some too. I used eggs, vegetables, salt and pepper. I went light on the vegetables because I’m not sure how the kids will feel about a new texture in their eggs, so if you’re making this for adults, I’d double the vegetables. After taste testing one, which was delicious, I put the others in air tight containers in the fridge for the rest of the week.

Vegetable Egg Muffin Cups

This recipe is gluten free, dairy free, nut free and soy free.


  1. 5 pasture raised organic eggs
  2. 1/3 cup mixed vegetables (I used red pepper, green onion, and spinach)
  3. 1/2 tsp safflower or coconut oil
  4. Salt and pepper to taste


  1. Preheat the oven to 350 degrees.
  2. Chop your mixed vegetables finely. You can really use whatever vegetables you and your kids like the most. I had red pepper, green onion and spinach on hand so that’s what I used. Mushrooms would go well in here too.
  3. Add 1/2 tsp safflower or coconut oil to a small pan on the stovetop and cook the chopped vegetables on medium-low heat until the onions start to become translucent and the spinach wilts.This takes 3-5 minutes. Add a pinch of salt and pepper to enhance the flavors while they’re cooking.
  4. Meanwhile, whisk together your eggs in a bowl and add the cooked vegetables when you’re done.
  5. Add the egg mixture to a non-stick muffin pan. We use silicon bakeware and I never have to grease it, but if your pan tends to stick then use a small amount of the safflower or coconut oil to grease it very slightly. You don’t want to be able to see excess oil when you’re done greasing.
  6. Put the muffin pan into the oven and bake for 15 minutes. If the egg muffins do not seem firm on top, then cook for a few more minutes.
  7. Remove from the oven, let them cool for a few minutes and serve.
  8. Freeze or refrigerate the leftovers in an air tight container. They will be good in the fridge for 4 days, and in the freezer for two weeks.
  9. Reheat the refrigerated egg muffins in the oven at 350 until thawed (about 5 min) or in the microwave oven for 30 seconds.

Toddler Twist: If your child is under 3, I recommend cutting the muffin cups into bite size pieces, or at least into fourths. This will make it easier for them to eat, and it will help them cool off quicker without hot spots.