Egg Vegetable Muffins
These protein-packed, bite-sized egg muffins are the perfect grab-and-go breakfast for busy mornings.
Ingredients
- •8 large eggs
- •1/2 cup whole milk
- •1 cup baby spinach, chopped
- •1/2 cup red bell pepper, finely diced
- •1/2 cup shredded cheddar cheese
- •1/4 cup red onion, finely minced
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon garlic powder
- •1 tablespoon olive oil (for greasing)
Instructions
- 1
Preheat your oven to 350°F (175°C) and generously grease a 12-cup muffin tin with olive oil or non-stick cooking spray.
- 2
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- 3
Stir in the chopped spinach, diced bell pepper, minced onion, and shredded cheddar cheese.
- 4
Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters of the way full.
- 5
Bake for 20 to 25 minutes, or until the eggs are set in the center and the tops are lightly golden.
- 6
Remove from the oven and let the muffins cool in the tin for 5 minutes before gently running a knife around the edges to release them.
💡 Chef tips
- You can easily swap the spinach and peppers for other vegetables like sautéed mushrooms, broccoli florets, or diced zucchini.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
- To reheat, simply microwave for 30-45 seconds or place in a toaster oven until warmed through.
✅ How it should turn out
The finished muffins should be golden-brown on top, firm to the touch, and offer a savory, cheesy flavor with a light, fluffy texture.