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A close-up of several golden yellow egg muffins filled with vegetables and topped with fresh parsley on a white plate.
Layla

Hearty Cheesy Veggie Egg Muffins

Start your day right with these delicious and easy-to-make egg muffins, packed with fresh vegetables and savory cheese. Perfect for a grab-and-go breakfast or meal prep!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Mixture
  • 12 large eggs
  • 1/4 cup milk any kind (dairy or non-dairy)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Vegetables & Cheese
  • 1/2 cup bell pepper finely diced, any color
  • 1/4 cup red onion finely diced
  • 1 cup fresh spinach chopped, packed
  • 1/2 cup shredded cheddar cheese or your favorite cheese like Monterey Jack

Equipment

  • Standard 12-cup muffin tin
  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin thoroughly with cooking spray or butter to prevent sticking. Alternatively, use silicone muffin liners.
  2. Finely dice the bell pepper and red onion. Roughly chop the fresh spinach.
Combine Ingredients
  1. In a large mixing bowl, crack the 12 large eggs. Add the milk, salt, and black pepper. Whisk vigorously until the egg mixture is well combined and slightly frothy.
  2. Add the diced bell pepper, red onion, chopped spinach, and shredded cheddar cheese to the egg mixture. Gently fold with a spoon or spatula until all ingredients are evenly distributed.
Bake the Egg Muffins
  1. Carefully pour the egg mixture into each greased muffin cup, filling them about two-thirds full. Distribute the solid ingredients evenly among the cups.
  2. Bake for 18-22 minutes, or until the egg muffins are set, lightly golden brown around the edges, and a toothpick inserted into the center comes out clean. They should feel firm to the touch.
  3. Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully removing them. This helps prevent sticking and allows them to firm up slightly.
  4. Serve warm and enjoy your delicious egg muffins!

Notes

These egg muffins are excellent for meal prepping! Once completely cooled, store them in an airtight container in the refrigerator for up to 4-5 days. They can be reheated in the microwave for 30-60 seconds or in a toaster oven for a few minutes. Feel free to customize with other vegetables like mushrooms, diced cooked ham or bacon, or different cheeses.