Egg Vegetable Muffins
These protein-packed, customizable egg vegetable muffins make for a healthy, grab-and-go breakfast that the whole family will love.
Ingredients
- •8 large eggs
- •1/4 cup milk (60ml) or dairy-free alternative
- •1 cup chopped fresh spinach (30g)
- •1/2 cup diced bell pepper (75g)
- •1/4 cup diced red onion (35g)
- •1/2 cup shredded cheddar cheese (50g) or dairy-free cheese
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 tablespoon olive oil (15ml)
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 12-cup muffin tin with olive oil or non-stick cooking spray.
- 2
Heat the olive oil in a skillet over medium heat, add the diced bell pepper and red onion, and sauté for 4 to 5 minutes until softened.
- 3
Add the chopped spinach to the skillet and cook for another minute until wilted, then remove from heat and let cool slightly.
- 4
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 5
Divide the sautéed vegetables evenly among the 12 muffin cups.
- 6
Sprinkle the shredded cheese over the vegetables in each muffin cup.
- 7
Carefully pour the egg mixture into each cup, filling them about three-quarters full.
- 8
Bake in the preheated oven for 20 to 25 minutes, or until the eggs are fully set and the tops are slightly golden.
- 9
Allow the muffins to cool in the pan for 5 minutes before running a knife around the edges to gently pop them out.
💡 Chef tips
- Feel free to swap the vegetables for whatever you have in your fridge, such as mushrooms, zucchini, or broccoli.
- Store leftover muffins in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 2 months.
- Reheat refrigerated muffins in the microwave for 30 seconds before serving.
✅ How it should turn out
The finished muffins should be golden and fluffy on top, fully set in the center, and savory with a delicious blend of tender vegetables and melted cheese.