Make-Ahead Veggie Egg Muffins – Veggie-Packed Spinach Tomato
These veggie egg muffins are the breakfast shortcut you’ll be glad you prepped. They’re loaded with spinach, cherry tomatoes, and a few simple pantry staples you probably already have. Make a batch on Sunday, and you’ll have grab-and-go, protein-packed bites all week.
They’re tasty warm or cold, easy to customize, and they reheat beautifully. If you want breakfast that’s fast, colorful, and nourishing, this is it.
Ingredients
Method
- Prep the pan: Heat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray, or use parchment liners. Grease the liners too to prevent sticking.
- Sauté aromatics: Warm olive oil in a small skillet over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant. Remove from heat and cool briefly.
- Chop the veggies: Finely chop spinach so it distributes evenly. Quarter cherry tomatoes and pat them dry with a paper towel to reduce extra moisture.
- Whisk the eggs: In a large bowl, whisk eggs, milk, salt, pepper, and smoked paprika (if using) until smooth and slightly foamy.
- Add the mix-ins: Stir in the sautéed onion, spinach, tomatoes, cheese, and herbs. Taste a small drop of the mixture and adjust seasoning if needed.
- Fill the cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full. Give the tin a gentle tap on the counter to settle the ingredients.
- Bake: Bake 16–20 minutes, until the muffins are set and lightly puffed. A toothpick inserted in the center should come out mostly clean.
- Cool and release: Let the muffins cool in the pan for 5 minutes. Run a thin knife around edges if needed, then transfer to a cooling rack.
- Serve or store: Enjoy warm, or cool completely before refrigerating or freezing.
What Makes This Recipe So Good
- Meal-prep friendly: Bake once, enjoy several times. These hold up well in the fridge and freezer.
- Veggie-packed: A full cup of spinach and juicy tomatoes make each bite fresh and satisfying.
- Flexible: Swap in your favorite veggies, cheeses, or herbs.
It’s hard to mess up.
- High protein, low fuss: Eggs bring staying power without a long ingredient list.
- Kid- and adult-friendly: Mild, savory flavor with a soft, tender texture.
What You’ll Need
- 8 large eggs
- 1/3 cup milk (dairy or unsweetened non-dairy like almond, oat, or cashew)
- 1 cup fresh spinach, finely chopped
- 3/4 cup cherry tomatoes, quartered (or diced Roma tomatoes)
- 1/2 small onion, finely diced (about 1/3 cup)
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta crumbles)
- 1–2 tablespoons fresh herbs (basil, chives, or parsley), chopped
- 1 clove garlic, minced (optional)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika or chili flakes (optional)
- 1 tablespoon olive oil or butter (for sautéing)
- Nonstick spray or muffin liners
Instructions
- Prep the pan: Heat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray, or use parchment liners. Grease the liners too to prevent sticking.
- Sauté aromatics: Warm olive oil in a small skillet over medium heat.
Add onion and a pinch of salt. Cook 3–4 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
Remove from heat and cool briefly.
- Chop the veggies: Finely chop spinach so it distributes evenly. Quarter cherry tomatoes and pat them dry with a paper towel to reduce extra moisture.
- Whisk the eggs: In a large bowl, whisk eggs, milk, salt, pepper, and smoked paprika (if using) until smooth and slightly foamy.
- Add the mix-ins: Stir in the sautéed onion, spinach, tomatoes, cheese, and herbs. Taste a small drop of the mixture and adjust seasoning if needed.
- Fill the cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
Give the tin a gentle tap on the counter to settle the ingredients.
- Bake: Bake 16–20 minutes, until the muffins are set and lightly puffed. A toothpick inserted in the center should come out mostly clean.
- Cool and release: Let the muffins cool in the pan for 5 minutes. Run a thin knife around edges if needed, then transfer to a cooling rack.
- Serve or store: Enjoy warm, or cool completely before refrigerating or freezing.
How to Store
- Refrigerator: Place cooled muffins in an airtight container.
They keep well for 4–5 days.
- Freezer: Wrap each muffin in plastic or parchment, then place in a freezer bag. Freeze up to 2 months.
- Reheat: Microwave refrigerated muffins for 20–30 seconds. From frozen, microwave 45–60 seconds, or thaw overnight for best texture.
You can also reheat in a 300°F (150°C) oven for 8–10 minutes.
Benefits of This Recipe
- Time-saving: One baking session covers multiple breakfasts or snacks.
- Balanced nutrition: Protein from eggs, fiber from veggies, and optional calcium from cheese.
- Portion control: Single-serve muffins make it easy to grab what you need.
- Budget-friendly: Uses simple, affordable ingredients that go a long way.
- Great for all diets: Easy to make gluten-free and low-carb. Can be dairy-free with non-dairy milk and no cheese.
Common Mistakes to Avoid
- Skipping the grease: Egg muffins stick easily. Use nonstick spray even with liners.
- Too much moisture: Watery veggies make soggy muffins.
Pat tomatoes dry and finely chop spinach. Avoid adding wet ingredients like salsa directly into the egg mix.
- Overbaking: Dry, rubbery muffins happen fast. Start checking at 16 minutes and pull when just set.
- Big chunks of veggies: Large pieces sink or create pockets.
Keep everything finely chopped for an even bite.
- Not seasoning enough: Eggs need salt. Taste and adjust the mixture before baking.
Variations You Can Try
- Mediterranean: Spinach, sun-dried tomatoes, olives, feta, and oregano.
- Garden Fresh: Zucchini, bell pepper, chives, and a touch of goat cheese.
- Hearty Protein: Add cooked turkey sausage or diced ham. Keep total mix-ins to about 1 to 1 1/2 cups for best texture.
- Spicy: Jalapeño, pepper jack, and chili flakes or hot sauce.
- Dairy-Free: Use unsweetened almond or oat milk and skip the cheese, or add a dairy-free cheese.
- Herb Lovers: Dill, parsley, and basil with a squeeze of lemon zest for brightness.
FAQ
Can I use frozen spinach?
Yes.
Thaw it completely and squeeze out as much water as possible with a clean towel. Use about 1/2 cup well-drained frozen spinach to replace 1 cup fresh.
Why did my egg muffins collapse after baking?
A little deflating is normal as steam escapes. If they collapse dramatically, they were likely overbeaten or underbaked.
Whisk until just combined and bake until set.
How do I prevent sticking without liners?
Grease each cup generously with nonstick spray or brush with melted butter or oil. A silicone muffin pan also releases very well.
Can I make these without cheese?
Absolutely. They’re still flavorful with herbs, onions, and spices.
You can add an extra pinch of salt or a dash of nutritional yeast for a savory boost.
Are these good cold?
Yes. They’re tasty straight from the fridge, especially on busy mornings. If you prefer warm, a quick microwave blast brings them back to life.
What if I don’t have milk?
Water works in a pinch.
Milk gives a softer texture, but 1/3 cup water will still yield tender muffins.
How many muffins does this make?
You’ll get about 10–12 muffins, depending on how full you fill the cups and the size of your mix-ins.
Wrapping Up
Make-Ahead Veggie Egg Muffins keep mornings calm and nutritious. With spinach, tomatoes, and simple seasonings, they’re bright, savory, and filling without extra effort. Prep once, stash in the fridge or freezer, and you’re set for the week.
Customize them to your taste, avoid the common pitfalls, and enjoy a reliable, wholesome breakfast any day.
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