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5 from 1 vote

Rainbow Egg Muffins

Winter is almost over! Get ready to think spring with these colorful and nutritious rainbow egg muffins.
Prep Time30 mins
Cook Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Egg Muffins, gluten-free, rainbow, vegetarian
Servings: 12 muffins
Calories: 39kcal


Yellow Layer

  • 2 large egg
  • 1/4 cup milk
  • 1/4 teaspoon salt

Green Layer

  • 1 large egg
  • 1/2 cup green peas, frozen
  • 4 tablespoon milk
  • 1/4 teaspoon salt

Orange Layer

  • 1 large egg
  • 1/2 cup, pureed butternut squash
  • 1 tablespoon milk
  • 1/4 teaspoon salt


  • Heat the oven to 350 degrees F. Line a muffin pan with silicon muffin cups or grease the pan well.
  • Mix the ingredients of each layer in measuring cups (for easy pouring).  For the green layer, cook or thaw peas and puree with milk.
  • Fill muffin cups about 1/4 full with the yellow layer. Bake for 10 minutes.
  • Pour on the green layer. Bake for 10 minutes.
  • Pour on the orange layer. Bake for 25 minutes.
  • Allow muffins to cool slightly before serving.
  • Store in the refrigerator for up to a week.
  • Add extra herbs and spices for extra flavor.
  • Add a Tablespoon of grated cheese between each layer for cheesy egg muffins.
  • Replace the squash with pureed pumpkin, carrots or sweet potatoes.
  • Replace the peas with pureed spinach, broccoli or avocado.
  • You can add pureed cauliflower to the first layer.


Calories: 39kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Sodium: 182mg | Sugar: 1g