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Vegetable Egg Muffins

Veggie Egg Muffins


9 eggs, beaten
1⁄4 cup milk
1⁄2 teaspoon pepper
1⁄2 teaspoon garlic powder
3⁄4 cup tomatoes, chopped
1⁄2 cup spinach, chopped
1 cup cheese, grated
2 green onions, chopped


  1. Preheat oven to 350 F.
  2. In a large bowl mix together the eggs, milk, pepper, and garlic powder with a whisk or fork.
  3. Add the tomatoes, spinach, and cheese into the bowl. Mix well with a spoon.
  4. Spray the muffin tin with non-stick spray, or coat lightly with oil.
  5. Pour the egg mixture evenly into the muffin cups. They should each be about 3⁄4 full.
  6. Top with green onions.
  7. Bake for 25 minutes. The muffins will be slightly brown around the outsides when they are done cooking.
  8. Makes 12 muffins.

Makes: 12 muffins


  • Serve warm or refrigerate (for up to 4 days) until ready to eat. These can be quickly reheated in the microwave.
  • Place in the freezer for up to 3 months.
  • Optional: Add ham or any other type of meat if desired.
  • You can try this recipe with any vegetables – like mushrooms, peppers, and onions.
  • If you like a spicier flavor, try adding hot sauce or jalapeno peppers!

Contains Eggs Contains Milk