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.
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!
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
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:
- 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.
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.
Easy Veggie Egg 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
More Recipes You’ll Love:
The Best Spaghetti Meat Sauce Recipe
Homemade Cheddar Biscuits (Better Than Red Lobster!)
Mom’s Famous Fruit Salad Recipe
My Orzo Version of the Viral Jennifer Aniston Salad
Hi, I’m Jessica! I am wife to Chris, and mom to Kaip, Alana and Koa. I am a website developer and blogger. In this space, I share about everything from parenting, making money from home, recipes, mom lifestyle, and things for kids! Learn more about me here.
