These Roasted Vegetable Breakfast Muffins make the perfect easy, healthy, make ahead breakfast! Whole eggs, egg whites, veggies: sweet potatoes, asparagus, bell pepper, onion – and spices get baked into portable egg muffin cups! Gluten Free. Vegetarian! Less than 100 calories per muffin!
Quick Navigation
- General
- Ingredients
- Get the recipe
- Frequently Asked Questions
- How to store
- Nutrition information
I LOVE easy, healthy make ahead breakfasts like these roasted vegetable breakfast muffins. If you’re like me, you’ll also love these recipes: healthy egg muffin cups, breakfast burrito bowls, healthy baked oatmeal cups, healthy breakfast casserole bites.
I don’t know about you, but if I make a healthy choice for breakfast, I’m set for the day.
If I don’t?
Game. Over.
Ha!
It’s sad, but true.
I NEED to eat something healthy for breakfast if I want to make healthy snack, lunch, and dinner choices.
The problem?
In the morning, I am level 10 lazy.
As in, I don’t want to make breakfast.
I want to sit down in front of my computer, drink coffee, and start my work day.
The solution?
Easy, healthy, make ahead breakfasts like these roastedvegetable breakfast muffins!
Not only are these breakfast muffins easy and healthy, they’re also DE-licious and can be filled with all YOUR favorite veggies.
What are the best vegetables for vegetable breakfast muffins?
Today, we’re using:
- Sweet potato
- Asaparagus
- Red bell pepper
- Red onion
YOU could also try:
- White potatoes
- Broccoli
- Green bell pepper
- Yellow onion
What do you think? What veggies would you try in these roasted vegetable breakfast muffins?
Can you make egg muffins ahead of time?
Yes. Yes. YESSSSSS. These keep beautifully in the fridge for about a week. I LOVE making these on Sunday evening and eating the last ones for breakfast on Friday.
Healthy breakfast for the week ready by Sunday night? Yes please!
Can you freeze vegetable breakfast muffins?
Absolutely! This is probably my number one question on healthy egg muffin cups. Cool these completely before placing them into an airtight container or ziplock baggie. Then all that’s left to do is freeze!
How do you reheat muffin cups?
The quickest, easiest way is in the microwave! I usually heat for 30 seconds on high on go from there! You could also re-heat these in the oven, but that will obviously take more time.
Now that we’ve got all that sorted out, let’s make someroasted vegetable breakfast muffins, shall we?!
Simply place diced sweet potato, asparagus, red bell pepper, and red onion onto a silicone mat lined baking sheet.
Toss with olive oil, salt, garlic powder, pepper, smoked paprika, and cayenne if you’re feelin’ spicy.
Roasted at 425 degrees F for about 15 minutes, or until the potatoes are tender.
Let the roasted vegetables cool slightly while you whisk together eggs and white eggs.
Combine the whisked eggs with the veggies and pour them into a greased nonstick muffin tin.
Bake for about 20 minutes, or until the eggs have set.
Boom.
Done.
You just CRUSHEDeasy, healthy make ahead breakfasts for the week.
Enjoy!
– Jennifer
Roasted Veggie Breakfast Muffins
4.86 from 7 votes
These Roasted Vegetable Breakfast Muffins make the perfect easy, healthy, make ahead breakfast! Whole eggs, egg whites, veggies: sweet potatoes, asparagus, bell pepper, onion - and spices get baked into portable egg muffin cups! Gluten Free. Vegetarian!
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 9 muffins
Print Pin Rate Recipe
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
- 1 cup diced sweet potato
- 1 cup asparagus trimmed and quartered
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper omit if you don’t like spice
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 4 large eggs
- 4 large egg whites save yolks for another use
Recipe Video
Instructions
Pre-heat oven to 425 degrees F and line a rimmed baking sheet with a silicone baking mat.
Place veggies onto prepared pan.
Toss with olive oil and spices.
Roast in preheated oven for about 15 minutes, or until potatoes are tender, stirring every 10 minutes.
Remove from oven and set aside.
Lower heat on the oven to 350 degrees F and grease a standard 12 slot non stick muffin tin generously with cooking spray. Set aside.
In a large measuring cup, whisk together eggs and egg whites.
Stir in roasted vegetables.
Pour mixture evenly into the prepared muffin tin, you’ll fill 9 of the slots.
Bake in preheated oven for 15-25 minutes, or until the eggs have set.
Remove from oven, cool slightly, and enjoy!
Store leftovers in an airtight container in the fridge for about a week or freeze for up to a month.
Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:N/A
Refrigerator:1 Week
Freezer:1 Month
Reheat:Microwave or bake to warm
*Storage times may vary based on temperature and conditions
People Also Viewed
Savory
Savory
Savory
Sweet
Sweet
Sweet
Nutrition Information
Nutrition Facts
Roasted Veggie Breakfast Muffins
Amount Per Serving
Calories 96 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 82mg27%
Sodium 331mg14%
Potassium 274mg8%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 4970IU99%
Vitamin C 36.6mg44%
Calcium 32mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: healthy, meal prep, roasted vegetable
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Breakfast
Cuisine: American
