Mini Veggie Egg Muffins – Protein-Packed School Lunch
These Mini Veggie Egg Muffins are the protein-packed lunch box hero every parent needs. Loaded with spinach, bell peppers, and melted cheese, they’re like little frittatas perfectly sized for small hands.
The beauty of egg muffins is their versatility — you can customize them with whatever veggies your kids will actually eat. Picky eater? Go with just cheese and ham. Adventurous eater? Load them up with spinach, tomatoes, and feta.
One batch makes 12 muffins, which means you’ve got a full week of lunches from 30 minutes of work. They freeze perfectly and thaw in the lunch box by noon.
Part of our 5 Make-Ahead Freezer-Friendly School Lunches collection.
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Mini Veggie Egg Muffins
Protein-packed, veggie-loaded mini frittatas that are perfectly portioned for little hands. Make a batch on Sunday and freeze for the week ahead.
Ingredients
- 8 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- ¼ cup diced bell pepper any color
- ¼ cup chopped fresh spinach
- ¼ teaspoon salt
- pinch of black pepper
- cooking spray
Instructions
- Preheat oven to 350°F (177°C). Spray a 12-cup muffin tin generously with cooking spray.
- Whisk eggs, milk, salt, and pepper in a large bowl until smooth.
- Divide diced veggies and cheese evenly among the muffin cups.
- Pour egg mixture over the veggies, filling each cup about 3/4 full.
- Bake 15-18 minutes until puffed and set in the center (a toothpick should come out clean).
- Cool completely on a wire rack. Freeze individually on a baking sheet, then transfer to a labeled freezer bag.
Notes
To serve: Pack 2-3 frozen egg muffins in the morning. They thaw perfectly by lunch.
Variations: Try ham and cheese, broccoli and cheddar, or sun-dried tomato and feta for older kids.
Storage: Freezer for up to 2 months. Fridge for up to 4 days.
Tools That Make This Easier
- Silicone Baking Mat — Buy on Amazon
- Glass Storage Containers — Buy on Amazon
- Measuring Cups & Spoons — Buy on Amazon
