Egg Vegetable Muffins
These protein-packed, customizable egg muffins are loaded with colorful vegetables and cheese for a quick and wholesome breakfast on the go.
Ingredients
- •8 large eggs
- •1/4 cup milk (60ml)
- •1 cup bell pepper, finely diced (150g)
- •1 cup fresh spinach, chopped (30g)
- •1/2 cup zucchini, finely diced (75g)
- •1/2 cup shredded cheddar cheese (50g)
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with cooking spray or line with silicone baking cups.
- 2
Heat a small skillet over medium heat and sauté the diced bell pepper and zucchini for 4 to 5 minutes until softened and most of their moisture has evaporated.
- 3
Add the chopped spinach to the skillet and cook for another minute until wilted, then remove from heat.
- 4
In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth and well combined.
- 5
Divide the cooked vegetable mixture evenly among the 12 muffin cups.
- 6
Sprinkle the shredded cheddar cheese evenly over the vegetables in each cup.
- 7
Pour the egg mixture over the vegetables and cheese in each cup, filling them almost to the top.
- 8
Bake in the preheated oven for 20 to 25 minutes, or until the eggs are completely set and the tops are slightly golden.
- 9
Let the muffins cool in the pan for 5 minutes before gently running a knife around the edges to remove them.
💡 Chef tips
- Feel free to swap the vegetables with whatever you have in your fridge, such as mushrooms, broccoli, or tomatoes.
- To store, keep the cooled 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 to 45 seconds before serving.
✅ How it should turn out
The finished egg muffins should be golden on top, fully set in the center with a fluffy texture, and smell savory and cheesy.