Description
These Veggie Egg Muffins are a quick, nutritious, and customizable breakfast option, perfect for busy mornings. Packed with fresh vegetables and optional cheese, they offer a delicious way to start your day with protein and veggies all baked into a convenient, portable muffin form.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/2 cup milk (or dairy-free alternative)
- Salt and pepper (to taste)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried oregano (optional)
Vegetables
- 1 cup bell peppers (diced, any color)
- 1/2 cup spinach (chopped)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
Additional
- 1/2 cup shredded cheese (cheddar or your choice, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners to prevent sticking and make cleanup easier.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs and milk until thoroughly combined. Season with salt, pepper, garlic powder, and dried oregano if using, to enhance the flavor.
- Add Vegetables: Stir in the diced bell peppers, chopped spinach, halved cherry tomatoes, and finely chopped red onion. If you choose to use cheese, fold it into the mixture evenly.
- Fill Muffin Tin: Evenly distribute the egg and vegetable mixture into the prepared muffin tin, filling each cup about two-thirds full to allow room for the muffins to rise as they bake.
- Bake: Place the tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are set and lightly golden on top. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Allow the muffins to cool in the tin for approximately 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can customize the veggies based on what you have on hand or prefer.
- Use dairy-free milk and omit cheese to make these muffins vegan-friendly, although egg presence prevents full vegan classification.
- These muffins can be stored refrigerated for up to 4 days and reheat well in the microwave.
- To make ahead, prepare the mixture and store it overnight in the fridge before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: veggie egg muffins, egg muffins, healthy breakfast, baked egg cups, low fat breakfast, vegetable muffins
