... Print

Veggie Packed Egg Muffins

A muffin tin filled with freshly baked veggie packed egg muffins, topped with melted cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make ahead breakfast cups loaded with vegetables and protein, perfect for meal prep and freezer storage.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup chopped bell peppers (any color)
  • 1/2 cup chopped spinach
  • 1/4 cup chopped onion
  • 1/4 cup shredded cheese (cheddar or Monterey Jack)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone muffin liners.
  2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Divide the chopped bell peppers, spinach, and onion evenly among the muffin cups.
  4. Pour the egg mixture over the vegetables in each muffin cup, filling them about three-quarters full.
  5. Sprinkle the shredded cheese over the top of each muffin.
  6. Bake for 18-22 minutes, or until the egg muffins are set and lightly golden.
  7. Let the muffins cool in the tin for a few minutes before removing them.

Notes

  • These muffins are great for grab-and-go breakfasts or snacks.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
  • Reheat gently in the microwave or oven.
  • Feel free to customize with your favorite vegetables or cheeses.

Nutrition

Find it online: https://www.unfoldrecipes.com/veggie-packed-egg-muffins/