Veggie Egg Muffins are a simple, protein-packed breakfast you can bake ahead and grab on busy mornings.
🥚 What it is
Veggie Egg Muffins are small baked egg cups mixed with vegetables and cheese, cooked in a muffin tin until fluffy and set.
🧾 Ingredients
- 6–8 eggs
- ½ cup milk (optional, for fluffiness)
- 1 cup chopped vegetables (bell peppers, spinach, onions, tomatoes, mushrooms)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- Salt & black pepper
- ½ tsp garlic powder (optional)
- Oil or butter (for greasing pan)
👨🍳 Instructions
1. Prep oven and pan
- Preheat oven to 180°C (350°F)
- Grease muffin tin well or use liners
2. Mix eggs
- Whisk eggs with milk, salt, pepper, and garlic powder
3. Add veggies
- Stir in chopped vegetables and cheese
- Mix evenly
4. Fill cups
- Pour mixture into muffin cups (about ¾ full)
5. Bake
- Bake 18–22 minutes until eggs are set and slightly golden
- Let cool 5 minutes before removing
😋 Flavor & texture
- Soft, fluffy egg base
- Lightly crisp edges
- Savory, cheesy bites with fresh vegetables
🔁 Variations
- Add cooked bacon or sausage for extra protein
- Use spinach + feta for Mediterranean style
- Add chili flakes or hot sauce for spice
- Make dairy-free by skipping milk and cheese
🍽️ Serving ideas
- Eat warm or cold
- Pair with toast or fruit
- Great for meal prep (store 3–4 days in fridge)
- Freeze and reheat for quick breakfasts