Healthy On-The-Go Egg and Veggie Breakfast Muffins

Breakfast is vital, and we love starting the day with these delicious and healthy egg and veggie breakfast muffins. But don’t just reserve these gluten-free and Paleo friendly egg cups for the morning– they make a great on-the-go snack, too!

Healthy Egg and Veggie Breakfast Muffins

Servings 12 Muffins
Prep Time 10 Minutes
Cook Time 20 Minutes



  1. Preheat oven to 350 Degrees Fahrenheit and grease muffin cups with olive oil
  2. Beat eggs in large mixing bowl with wire whisk
  3. Heat 2 teaspoons of olive oil over medium heat and sauté onion, red bell pepper, and mushrooms until onions become translucent and the vegetables are soft and fragrant
  4. Combine sautéed vegetables with beaten egg and stir gently. Add sharp cheddar cheese, if desired.
  5. Take ladle and scoop about 1/4 cup of egg mixture and pour into greased muffin cup, up to 3/4 full.
  6. Place muffin pan in oven and bake for 25 minutes, until eggs are set. Remove from oven and let cool for about 15 minutes before serving.
  7. Enjoy!

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