Healthy Veggie Egg Muffins – Protein-Packed Breakfast

Start your mornings with these Veggie Egg Muffins, a healthy, protein-packed breakfast that’s quick to make and perfect for meal prep. Loaded with fresh vegetables and a hint of cheese, these muffins are soft, flavorful, and individually portioned. Ideal for busy mornings or as a snack, they store well in the fridge or freezer.

Why You’ll Love This Recipe

• High-protein, low-carb breakfast option.
• Loaded with fresh vegetables for added vitamins and fiber.
• Perfect for meal prep: make a batch and enjoy all week.
• Gluten-free and versatile—use any combination of veggies and cheese.
• Quick to prepare, bake, and serve.

Ingredients

• 8 large eggs
• ½ cup milk
• ½ cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup chopped vegetables (bell peppers, spinach, tomatoes, zucchini)
• 1 teaspoon olive oil or cooking spray
• Salt and pepper, to taste
• Optional: chopped fresh herbs (parsley, chives, or basil)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. Stir in chopped vegetables, shredded cheese, and fresh herbs if using.
4. Pour the mixture evenly into the muffin cups, filling about ¾ full.
5. Bake for 20–25 minutes or until eggs are set and tops are lightly golden.
6. Let cool for 5 minutes, then remove muffins from the tin.
7. Serve warm, or store in the fridge for later.

Tips & Variations

• Veggie swaps: Use broccoli, mushrooms, or asparagus for variety.
• Cheese options: Try feta, Swiss, or goat cheese for a different flavor.
• Add protein: Include cooked bacon, turkey sausage, or tofu for extra protein.
• Meal prep: Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
• Spice it up: Add red pepper flakes, paprika, or hot sauce for a flavor kick.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave or oven.
• Freezer: Wrap individually in plastic wrap or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal prep tip: Make a double batch and freeze half for easy breakfasts all week.

Serving & Pairing Ideas

• Pair with a fresh green smoothie or fruit salad for a balanced breakfast.
• Serve with avocado slices or a small salad for a light lunch.
• Top with salsa or hot sauce for extra flavor.
• Include as part of a brunch platter with toast and fresh fruit.

Frequently Asked Questions

Can I make these muffins without cheese?

Yes! You can omit cheese or use a plant-based alternative for a dairy-free version.

Can I use frozen vegetables?

Yes, but thaw and drain any frozen vegetables before mixing to avoid extra moisture.

How long will these muffins last?

In the fridge, they last up to 5 days; in the freezer, up to 2 months.

Can I bake these in a different dish?

Yes, bake in a small casserole or loaf pan, adjust baking time accordingly until eggs are fully set.

Ready to Make It?

These Veggie Egg Muffins are a convenient, protein-packed breakfast that’s easy to prepare and full of flavor. Perfect for meal prep or a quick grab-and-go morning meal. Save, share, or try them today, you’ll love starting your day with these healthy muffins.

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