Healthy Egg and Veggie Muffins

High in protein, these healthy egg and veggie muffins are so yummy and easy to customize to your taste buds. They also freeze great for a make-ahead breakfast, snack or quick lunch!

⭐️⭐️⭐️⭐️⭐️ I have made egg muffins in the past with not so great results. But I trust you, Mel, so I tried these. Wow! That’s all I can say. I’m excited to try different cheeses and veggies. Love these! -Kat

Key Ingredients for These Egg and Veggie Muffins

You know the popular egg bites that are in grocery stores and coffee shops? Yeah, I love them, too. But these homemade egg muffin (i.e. bites) are even more delicious and so easy, and less expensive, to make at home.

Here’s what you’ll need to make them:

• Cottage cheese: The cottage cheese is blended with the eggs until super creamy and smooth, so even cottage cheese haters will love these egg bites!
• Eggs: This recipe calls for eight large eggs.
• Cheese: You can use your favorite cheese – everything from cheddar to Parmesan to Feta works great. My favorite variation is using feta cheese per the recipe below.
• Salt and pepper: The amount of salt is based on using Feta cheese (which is saltier than other cheses). Add a bit more salt if using a less salty cheese.
• Vegetables: Many different types of vegetables can be used. I like using spinach and bell peppers, but have also used mushrooms and broccoli with delicious results. Finely chop all the veggies.
• Meat: You can use any variety of cooked meat that you like, such as, bacon, ham or sausage. The egg muffins can also easily be made meatless.

How to Make Homemade Egg Muffins

1. Grease a muffin tin (details on the best type of muffin tin to use below ⬇️).
2. Sprinkle the chopped vegetables and meat in the bottom
3. Blend the eggs, cottage cheese, cheese, salt and pepper together until well-combined.
4. Pour the egg mixture over the top of the veggies and meat.
5. Bake until puffy and cooked all the way through.
6. Let cool in the pan for a few minutes before removing.

Serve the egg muffins warm or at room temperature.

The Best Pan for Making Egg Bites

Eggs are a super food (in my book) and one of my favorite things to eat for any meal. But one thing that must be said about them is: they can often be a huge pain in the you-know-what to clean out of pans and dishes.

We have made these healthy egg and veggie muffins so many times over the years, that I finally invested (and by “invested” I mean I spent less than twenty bucks) on silicone muffin pans {aff. link}.

The egg muffins don’t stick at all to the silicone pans, and the pans are so easy to wash and are dishwasher-safe, too.

The pictures in this post show the egg muffins being made in USA brand muffin tins (which is what I used for years before getting the silicone pans). They work better than most other brands of metal muffin tins.

If you don’t have silicone muffin pans, make sure to liberally grease the muffin tin you are using and plan to let it soak, if needed, to make for easier cleanup.

Make-Ahead and Freezable Instructions

These egg and veggie bites are super easy to meal prep for easy breakfasts, snacks, or lunches.

Healthy Egg and Veggie Muffins

Yield: 12 muffins

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

4.79 stars (112 ratings)

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Ingredients

• 1 cup cottage cheese
• 8 large eggs
• ¼ to ½ cup crumbled feta cheese (see note)
• ¼ teaspoon salt (see note)
• Pinch of black pepper
• ½ cup chopped spinach, more or less
• ½ cup chopped bell pepper, more or less
• ½ cup chopped ham or other cooked meat of choice, optional

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Instructions 

• Preheat the oven to 350 degrees F. Lightly grease a silicone muffin pan or liberally grease a metal, nonstick muffin tin with cooking spray. Set aside.
• In a blender, combine the cottage cheese, eggs, cheese, salt and pepper. Process until well combined.
• Sprinkle about 2 to 3 tablespoons of chopped veggies and meat in the bottom of each muffin cup.
• Pour the egg mixture over the veggies, filling the cups about 3/4 cup full (they can be filled all the way to the top, if desired – the egg batter puffs but doesn't overflow like cake batter).
• Bake for 25 to 30 minutes until no longer jiggly in the center (add time as needed). Let cool for 5 to 10 minutes in the pan. The puffed egg muffins will fall and settle as they cool.
• Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.

Notes

Salt: Feta is a fairly salty cheese, so I only add 1/4 teaspoon salt to the egg mixture if using feta cheese. However, if you are using a different kind of cheese that has less of a salty punch, you might want to increase the salt a bit.

Easily Customizable: The vegetables, meat, and cheese are SUPER customizable. They can be easily made meatless. The vegetables can be varied depending on your taste preferences or what you have on hand. Other ideas for veggies: mushrooms, broccoli, carrots.

Muffin Tin: UPDATE I now make this recipe in silicone muffin tins, because the cleanup is so much easier than using regular metal muffin tins. If using regular metal muffin tins, I recommend the USA brand.

Author: Mel

Course: Breakfast

Cuisine: American

Method: Bake

Serving: 1 Muffin, Calories: 94kcal, Carbohydrates: 1g, Protein: 8g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 121mg, Sodium: 307mg, Fiber: 1g, Sugar: 1g

Recommended Products

8-Inch Chef’s Knife

Bamboo Cutting Board

Vitamix Blender

Muffin Tin

Recipe Source: from Mel’s Kitchen Cafe

Recipe originally published January 2019; updated January 2025 with new photos, recipe notes, and more.

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