Make Ahead Rainbow Veggie Egg Cups
Developed and tested by Robyn Conley Downs
on Sep 2, 2015 (last updated Jun 30, 2026) 
Made with sauteed bell peppers and green onions, these veggie egg muffins come together in 30 minutes. A simple, make-ahead breakfast perfect for meal prep, lunch boxes, or busy weekday mornings.
5 star review
“These are delicious! I’ve been apprehensive about prepping/storing eggs thinking it wouldn’t be good but I am pleasantly surprised.”
– Ryan
My Favorite Way to Make Dairy Free Egg Muffins
These veggie egg muffins started as a way to get colorful vegetables into my daughter’s breakfast without a fight (if you know what I mean!) The result is sauteed bell peppers and green onions folded into whisked eggs, baked into tender, hand-sized portions, that disappear faster than I can pull them out of the muffin tin!
In testing I found that the single biggest texture issue came from skipping sauteing the veggies, which made the muffins turn out watery. Raw bell peppers and onions release water during baking, which sinks to the bottom of the muffin cup and leaves a soggy puddle, so a quick 5-minute saute in olive oil with a pinch of salt softens the vegetables and drives off the excess moisture, which is what gives the finished muffins a clean, evenly cooked center.
Serve these veggie egg muffins warm with a side of fresh fruit, packed into lunch boxes with a piece of toast, or wrapped in foil for an on-the-go breakfast on busy mornings! They keep at room temperature for a few hours, in the fridge for up to 4 days, and freeze well for up to a month in a sealed bag. And for another make-ahead egg cup, my make-ahead kale and sweet potato egg cups are the natural next stop. Or when you want a savory version with breakfast sausage, reach for my make-ahead butternut spinach sausage egg cups!
Testing Tips for Rainbow Veggie Egg Cups
- Let the sauteed veggies cool for a few minutes before mixing them into the whisked eggs, as hot vegetables hitting raw egg start to scramble the eggs in the bowl, which creates a lumpy, uneven batter that bakes into rough-textured muffins.
- The veggie combination is flexible, but skip raw tomatoes since they release too much water during baking and leave the muffin cup soggy. Good swaps include sauteed spinach (squeezed dry), cooked mushrooms, grated and pressed zucchini, finely chopped broccoli, or drained sun-dried tomatoes.
- To turn these into an even more substantial breakfast, add a tablespoon of cooked breakfast sausage, diced ham, crumbled bacon, or even a small piece of smoked salmon to each muffin cup before pouring in the egg mixture. The protein boost makes them filling enough to count as a full breakfast on their own.
Make Ahead Rainbow Veggie Cups
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, finely chopped (about 1 cup)
- 1 orange bell pepper, finely chopped (about 1 cup)
- 4 green onions, white and green parts, finely chopped (about 1 cup)
- 1 teaspoon salt, divided
- 8 large eggs
Equipment
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil over medium heat in a large skillet. Add the bell peppers, green onion, and ½ teaspoon of the salt. Sauté until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
- Meanwhile, whisk together the eggs and the remaining ½ teaspoon of salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
- Pour the egg and veggie mixture into a greased or silicone lined muffin tin. The mixture should come to near the top of each cup.
- Bake the egg cups for 20 minutes, or until puffed and cooked through.
- Remove from the oven and let cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days. Alternatively, place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip-top bag or tightly sealed container for up to a month.
Notes
- Reheat from the fridge in the microwave for 20 to 30 seconds, or from frozen for 45 to 60 seconds. Wrapping the muffin in a slightly damp paper towel before microwaving adds back a touch of moisture and prevents the rubbery texture that microwaved eggs are notorious for!
Robyn, when you freeze the egg cups do you remove them from the liners first? Also, what’s the best way to eat them after freezing? Put in fridge for a day or two and then proceed as normal?
Annie, I take them out of the liners and place each cup on a baking sheet in the freezer for a couple of hours, then put the semi-frozen cups into a zip-top bag or sealable container (semi-freezing them keeps them from sticking together in the bag). Defrost in the fridge to thaw overnight for best results.
Also, do you just nuke them in the microwave in the AM?
Annie, 30 seconds in the microwave should do it or reheat gently in the stove over medium low for a few minutes. The microwave makes eggs a little weird, but it will do in a pinch!
I love doing this for my family. I use freeze dried veggies to cut the prep time and also each person can make their own, a real crowd pleaser! Love this pic! http://thrivewithjodie.com/scrambled-egg-muffins/
Jodie, I love the idea of using freeze dried veggies and having everyone make their own. Thanks for the tip!
Robyn, could this recipe be done with 4 whole eggs and 4 egg whites, or do the eggs have to be whole?
Lissette, I think you can use fewer yolks if that’s your preference. I would probably use 4 whole eggs and perhaps 6 egg whites to make up the volume difference. Let us know how they turn out! 🙂
On your IG you said something about having a good silicone pan you use for these. Can you tell me more about it?
Jacky, I like to use silicone baking liners in a regular muffin tin to avoid sticking. Here’s a link to some I use: http://amzn.to/1XQSjIR
I added some black beans and spinach to my egg cups. I threw the onion, bell pepper, and spinach into my ninja to get them in tiny pieces and reduce prep time. Sauteeting is super important if you do that. Thanks for the inspiration!
Ashley, I love the southwest spin, and the idea to prep in the Ninja! Thanks for sharing. 🙂
These are delicious! I’ve been apprehensive about prepping/storing eggs thinking it wouldn’t be good but I am pleasantly surprised. Any idea on the nutritional facts? I’m sure I can calculate easily, just wondering if you had an idea.
Ryan, so glad you enjoyed as a prep-ahead recipe. I don’t have the nutrition facts, but this one should be pretty easy to pop into an online calculator.