Good Food at Work
egg muffins
egg muffins

Veggie Egg Muffins

  By Bob Merberg  , ,

February 18, 2017

Great for breakfast meetings, if you have a way to heat them.

Of course, these are also great to make on weekend and throw into the microwave in the morning for breakfast on the go.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 12 muffins


1 Tbsp olive oil

½ yellow onion, chopped

2 cloves garlic, minced

½ zucchini, shredded

1 red bell pepper, chopped

8 large eggs

2 cups arugula, roughly chopped

¼ cup shredded Parmesan cheese

Salt and pepper, to taste


1Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.

2In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ⅔ full with veggie mixture.

3In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.

4Bake muffins for about 20 minutes, until they've risen and are slightly browned. Enjoy!


1 Review

Yolanda Robinson

February 22, 2017

These look delicious. I haven’t tried them yet, but I’m going to give them five stars anyway. What can be bad?

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