Description
Healthy, protein-packed Veggie Egg Muffins with fresh vegetables and cheese, perfect for breakfast or meal prep.
Ingredients
8 large eggs
1/2 cup milk
1/2 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)
Instructions
1. Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
2. Whisk eggs, milk, salt, and pepper in a large bowl.
3. Stir in chopped vegetables, shredded cheese, and fresh herbs if using.
4. Pour mixture evenly into muffin cups, filling 3/4 full.
5. Bake for 20-25 minutes or until eggs are set and tops are lightly golden.
6. Cool for 5 minutes, then remove muffins from the tin.
7. Serve warm, or store in the fridge or freezer.
Notes
Use any combination of vegetables you like.
Cheese can be omitted or substituted with plant-based cheese.
Store in fridge up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 155 mg