Egg Muffins with Veggies & Cheese
Prep Time:10 minutes
Cook Time:20–25 minutes
Serves:6 muffins (about 2–3 servings)
Ingredients:Base:
6 large eggs
3 tbsp milk (or cream for richness)
Salt & black pepper, to taste
½ tsp chili flakes (optional)
½ tsp garlic powder or Italian seasoning
Veggies (mix & match):
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup chopped spinach or kale
¼ cup finely chopped onion
¼ cup cherry tomatoes, halved
¼ cup grated zucchini (squeezed dry)
Cheese Options (use any):
½ cup shredded cheddar cheese
OR ½ cup mozzarella / feta / pepper jack
Optional Add-ins:
Cooked turkey bacon or chicken bits
Mushrooms, jalapeños, or olives
Fresh herbs (parsley, basil, or chives)
Instructions:1. Preheat Oven:
Preheat your oven to 375°F (190°C).
Lightly grease a 6-cup muffin tin or line with silicone muffin liners.
2. Mix the Egg Base:
In a bowl, whisk together eggs, milk, salt, pepper, chili flakes, and garlic powder until smooth and frothy.
3. Prepare Veggies & Cheese:
Chop all your veggies finely.
Distribute them evenly into each muffin cup (about ¾ full).
Sprinkle shredded cheese on top.
4. Add the Egg Mixture:
Pour the egg mixture evenly into each cup until about 90% full (it will puff up while baking).
Give each cup a gentle stir with a fork so ingredients mix well.
5. Bake:
Bake for 20–25 minutes, or until the muffins are set and lightly golden on top.
Let cool for a few minutes, then remove from the tin.
6. Serve:
Serve warm, or let cool completely and store in the fridge for up to 5 days.
Reheat in the microwave for 20–30 seconds before eating.
Tips:For meal prep, make a batch and store in an airtight container — perfect for quick breakfasts!
Add a sprinkle of extra cheese on top before baking for a melty crust.
You can freeze these for up to 2 months — just thaw and reheat.