Veggie Egg Bites Recipe
This veggie egg bites recipe is loaded with colorful vegetables and packed with protein – the perfect addition to your breakfast or brunch table. They’re simple to make, full of flavor, and come together in about 35 minutes. You can even prep the ingredients ahead of time to make your mornings easier.
Why you should make these veggie egg bites
If you’ve been searching for a healthy, make-ahead breakfast that doesn’t take much effort, this veggie egg bites recipe is one to save. I love how easy it is to switch up the veggies based on what you have in your fridge. Bell peppers, mushrooms, tomatoes, and onions are always a go-to combo for me, but you could also add spinach, zucchini, or even a bit of shredded cheese for extra flavor.
These little bites are great for meal prep too. You can make a batch on Sunday and have breakfast ready for the entire week. Just store them in an airtight container in the fridge, and reheat in the microwave or toaster oven for a quick grab-and-go meal. They’re perfect for busy mornings when you want something healthy but don’t have time to cook.
Veggie egg bites recipe directions
Preheat your oven to 350°F so it’s ready to go.
Lightly coat a muffin tin with cooking spray to keep the egg bites from sticking.
Finely chop the mushrooms, bell pepper, onion, and tomato. Divide the veggies evenly among the 12 muffin cups. Chop and set aside the parsley – you’ll use it later for a fresh garnish.
Crack the eggs into a mixing bowl, add the garlic, salt, and pepper, and whisk until everything’s well combined. Carefully pour the egg mixture over the veggies in each muffin cup.
Bake on the middle oven rack for about 20 minutes, or until the eggs are fully set and slightly golden around the edges.
Remove from the oven and sprinkle with the chopped parsley for a pop of color and flavor.
Serve warm if you’re enjoying them right away. If you’re meal prepping, let the veggie egg bites cool completely before transferring them to an airtight container. Store in the fridge or freezer for easy grab-and-go breakfasts.
Veggie egg bites recipe
Veggie Egg Bites
Equipment
- Cutting board
- Sharp knife
- Muffin tin
- Medium bowl
- Whisk or fork
Ingredients
- ● 10 eggs
- ● ¾ cup mushrooms finely diced
- ● 1 green bell pepper finely diced
- ● ¼ cup onion finely diced
- ● 1 beefsteak tomato finely diced
- ● ½ tsp garlic
- ● ¼ tsp pepper
- ● ¼ tsp salt
- ● 1 tbsp chopped parsley to top
Instructions
- Preheat the oven to 350 degrees.
- Spray a muffin tin with cooking spray
- Chop the vegetables into fine pieces, and divide evenly between 12 muffin tins.
- Chop the parsley and set aside.
- Add the eggs and seasonings to a bowl, and scramble with a whisk. Pour over the veggies.
- Transfer the muffin pan to the oven and bake on the middle rack for 20 minutes, or until the eggs are done.
- Remove from the oven, and top with chopped parsley.
- Enjoy these hot if you eat them right away. If storing, allow to cool completely, then transfer to an airtight container before refrigerating or freezing.
Notes
This veggie egg bites recipe is one of those simple breakfasts you’ll want to make again and again. It’s wholesome, filling, and easy to customize depending on your mood or what veggies you have on hand. Whether you’re planning a weekend brunch or just trying to simplify your weekday mornings, these egg bites are a perfect choice.
More recipes to try
If you try this veggie egg bites recipe, I’d love to hear what veggies you used. Share in the comments below or tag me on Instagram. And if you’re looking for more easy breakfast inspiration, check out these reader favorites:
