These low carb veggie egg bites are loaded with vegetables, and are a perfect addition to your breakfast or brunch. Simple to make in just 35 minutes, you can even prep the ingredients ahead to save time.

three veggie egg bites on a white plate on a countertop with a grey and white striped towel, a whole tomato and three whole mushrooms

I personally love vegetable egg bites because they’re the perfect make-ahead food item for busy moms. These make perfect breakfast, snacks, or lunch.

Make ahead a big batch to make your week easier and tastier!

ingredients for veggie egg bites on a countertop including green pepper, salt and pepper, mushrooms, tomato, red onion, eggs and parsley

What You’ll Need for these Veggie Egg Bites:

Get the full recipe with measurements and instructions in the recipe card below. Here’s what you’ll need for these healthy egg bites:

  • Eggs
  • Mushrooms
  • Green pepper
  • Onion
  • Tomatoes
  • Seasonings
  • Parsley
three veggie egg bites on a plate with tomato, mushrooms and a grey kitchen towel in the background

How to Make Veggie Egg Bites

These egg bites are so easy to make, you’ll never buy store-bought again! Here are the easy steps:

  1. Preheat the oven to 350 degrees.
  2. Spray a muffin tin with cooking spray
  1. Chop the vegetables into fine pieces, and divide evenly between 12 muffin tins.
  2. Chop the parsley and set aside.
  1. Add the eggs and seasonings to a bowl, and scramble with a whisk. Pour over the veggies.
  1. Transfer the muffin pan to the oven and bake on the middle rack for 20 minutes, or until the eggs are done.
  2. Remove from the oven, and top with chopped parsley.
  3. Enjoy these hot if you eat them right away. If storing, allow to cool completely, then transfer to an airtight container before refrigerating or freezing.

How to Store Veggie Egg Bites

Store leftover egg bites in an airtight container in the refrigerator for 3-5 days. Be sure to let them cool completely before closing them into a container.

These also freeze really well! Just allow to cool completely, then store in a freezer bag or container. Reheat in the microwave or toaster oven.

three veggie egg bites on a white plate on a countertop with a grey and white striped towel beside it

Easy Veggie Egg Bites

These low carb veggie egg bites are loaded with vegetables, and are a perfect addition to your breakfast or brunch. Simple to make in just 35 minutes, you can even prep the ingredients ahead to save time.
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins/bites

Ingredients
  

  • 10 eggs
  • ¾ cup mushrooms finely diced
  • 1 green bell pepper finely diced
  • ¼ cup onion finely diced
  • 1 beefsteak tomato finely diced
  • ½ tsp garlic
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 tbsp chopped parsley to top

Instructions
 

  • Preheat the oven to 350 degrees.
  • Spray a muffin tin with cooking spray
  • Chop the vegetables into fine pieces, and divide evenly between 12 muffin tins.
  • Chop the parsley and set aside.
  • Add the eggs and seasonings to a bowl, and scramble with a whisk. Pour over the veggies.
  • Transfer the muffin pan to the oven and bake on the middle rack for 20 minutes, or until the eggs are done.
  • Remove from the oven, and top with chopped parsley.
  • Enjoy these hot if you eat them right away. If storing, allow to cool completely, then transfer to an airtight container before refrigerating or freezing.

Notes

Storage: refrigerate for up to 3 days, or freeze for up to 3 months
Keyword veggie egg bites

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