Egg Vegetable Muffins
These protein-packed, customizable egg muffins are the perfect grab-and-go breakfast for busy mornings.
Ingredients
- •8 large eggs
- •1/2 cup whole milk or heavy cream
- •1 cup fresh baby spinach, chopped
- •1/2 cup red bell pepper, finely diced
- •1/2 cup yellow onion, finely diced
- •1/2 cup shredded cheddar cheese
- •1/4 cup cooked bacon bits or diced ham
- •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, bell pepper, onion, cheese, and bacon bits until evenly distributed.
- 4
Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters of the way full.
- 5
Bake for 25 to 30 minutes, or until the eggs are set in the center and the tops are slightly golden brown.
- 6
Remove from the oven and let the muffins cool in the tin for 5 minutes before using a butter knife to gently loosen and remove them.
💡 Chef tips
- To prevent sticking, use a silicone muffin pan or line a metal tin with parchment paper cups.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
- Feel free to swap the vegetables for whatever you have on hand, such as mushrooms, kale, or sun-dried tomatoes.
✅ How it should turn out
The finished muffins should be fluffy and golden with a savory, cheesy aroma and a tender, moist texture that holds its shape perfectly.