Rainbow Veggie Breakfast Egg Muffins

4.94 from 16 votes

Rainbow Veggie Breakfast Egg Muffins

These easy to make egg cups are the perfect make ahead breakfast! Filled with rainbow veggies, bacon, and cheddar cheese, your kids will love assembling and eating these breakfast egg muffins!

Prep Time10

Cook Time20

Total Time30

Course: Family Breakfast Recipes

Cuisine: American

Servings: Muffins

Calories: 180kcal

Author: Jenni

Ingredients

10 eggs
3 TBSP milk
1 cup quality white cheddar cheese
6 strips of bacon cooked and crumbled
4 cups total chopped veggies in a rainbow of colors see note below
½ tsp salt
½ tsp pepper
1 TBSP fresh parsley

Instructions

Preheat oven to 350F.
Spray a 12-hole muffin pan with cooking spray or line with silicone liners.
Prepare the bacon (or sausage, or ham, if using) and grate the cheese. Set aside.
Prepare your rainbow of veggies by chopping, dicing, julienning and/or shredding all your ingredients. Try to make different veggies have different cuts/shapes, as this makes it more interesting for kids. But whatever you have time for is totally perfect! Arrange everything on a plate or large cutting board so all the ingredients are visible.
In a medium mixing bowl, whisk together the eggs, milk, salt, pepper, and parsley.
Have your children assist you in arranging the vegetables into each muffin well and top with bacon and cheese. You want each one to be about 3/4 full.
Pour the egg mixture evenly into each muffin well until the vegetables and bacon are just barely covered.
Bake for 18-22 minutes, or until the egg is set and the tops are starting to brown.
Allow to cool in the pan for 5 minutes and then remove.

Notes

Store in a covered container in the fridge for up to 3 days.

(Note: can also substitute in sausage or diced ham!)

Note on veggies: - cherry tomatoes, sweet mini red pepper strips, shredded carrots, diced orange sweet mini peppers, corn, diced sweet mini yellow peppers, spinach, shredded zucchini, and chopped mushrooms.

Nutrition