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Game-changer egg muffins

You are going to high five and hug yourself every rushed morning for stocking your freezer with these healthy breakfast Egg Muffins! You can pop these wholesome muffins into the microwave and reheat them whenever you need a fast, filling breakfast or snack.



  • 1 cup broccoli, cut into small florets
  • 1 cup red pepper, diced
  • 1 cup yellow pepper, diced
  • 1/2 sweet onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 9 Farms Free Run Omega-3 Eggs, whisked
  • 1/2 cup Parmigiano Reggiano, grated
  • 1/4 cup whole milk
  • 1/2 teaspoon salt and freshly ground pepper to taste


  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper or foil (grease if using foil).
  2. In a large bowl, toss together the broccoli, red pepper, yellow pepper, minced garlic, and olive oil.
  3. Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 15 to 20 minutes, until the edges of the broccoli, are browned.
  4. Line 12 muffin cups with silicone or parchment muffin liners.
  5. When the veggies are done, remove them from the oven but keep the oven on. Divide the vegetable mixture between the 12 muffin cups.
  6. Whisk together eggs, milk, cheese, salt and pepper. Pour the egg mixture over the veggies and bake for 15-20 minutes until the eggs are set. 
  7. Once ready, serve and enjoy! 

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