Freezable Savory Egg Muffins - 7 variations!
✨ Base Egg Muffin Recipe (makes 12)
Ingredients:
8 eggs
½ tsp salt + ½ tsp pepper
2 cups mixed veggies (zucchini, onion, bell pepper, spinach, mushrooms, broccoli)
1 cup shredded cheese (½ cup reserved for topping)
½ cup all-purpose flour (or GF/almond flour)
½ tsp baking powder
🌿 Flavor Variations
1. Sun-Dried Tomato, Spinach & Mushroom
½ cup sun-dried tomatoes (chopped)
1½ cups spinach
1½ cups mushrooms
2. Kale, Mushroom & Goat Cheese
2 cups kale
2 cups mushrooms
½ cup crumbled goat cheese
3. Roasted Red Pepper & Corn
⅔ cup corn
⅔ cup roasted red peppers
1½ cups spinach
½ tsp cumin + ½ tsp chili powder
4. Broccoli Cheddar
2 cups chopped broccoli
Classic and kid-friendly!
5. Cauliflower Herb
2 cups riced cauliflower
½ tsp basil, ½ tsp oregano, ¼ tsp dill
6. Zucchini, Feta & Dill
2 cups shredded zucchini (squeeze out moisture)
½ cup feta
1 tsp dried dill
7. Spinach, Feta & Red Pepper
2 cups spinach
1 red bell pepper, finely chopped
½ cup crumbled feta
🥄 Instructions
Preheat oven to 350°F. Line a standard muffin pan with parchment or silicone liners.
In a large bowl, combine eggs, salt, pepper, veggies, and cheese (plus feta, if using. I am dairy-free, so I choose this option!).
Stir in flour + baking powder until well incorporated.
Spoon mixture into muffin cups, filling nearly to the top. Sprinkle with reserved cheese.
Bake for 20–25 minutes, until fully set and golden. Cool on a wire rack.
🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap in parchment or use a reusable silicone bag. Freeze for up to 3 months.
Reheat: Microwave until steaming hot. Great for grab-and-go mornings!
