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–+ servings

Easy Cheesy Veggie Egg Muffins

These Easy Cheesy Veggie Egg Muffins are a quick and delicious snack packed with nutritious veggies, perfect for busy mornings or a flavorful brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 muffins
Calories 100 kcal

Ingredients
  

Main Ingredients

  • 8 large large eggs The protein-packed base that binds all the flavors together.
  • 1 cup shredded cheddar cheese Adds that irresistible gooey texture and savory richness.
  • 1 cup bell peppers, diced For a sweet crunch and vibrant color boost.
  • 1 cup fresh spinach, chopped Blends seamlessly while adding nutrients.
  • 1/2 cup red onion, minced Introduces a subtle sharpness without overpowering.
  • 1 splash milk To keep the egg muffins tender and fluffy.
  • to taste none salt Enhances every ingredient's natural taste.
  • to taste none black pepper Enhances every ingredient's natural taste.
  • 1/2 cup cherry tomatoes, halved For bursts of juicy freshness inside the muffins.
  • 1/2 cup mushrooms, finely chopped Lends an earthy depth and extra moisture.
  • 2 tablespoons fresh herbs (parsley, chives), chopped Brightens flavors and adds aroma.

Notes and Substitutions

  • 1 none flax eggs for vegan version Mix one tablespoon of ground flaxseed with three tablespoons of water.
  • 1 none alternative cheeses Use mozzarella or goat cheese for a different taste.
  • 1 none substitute vegetables Replace bell peppers with zucchini or broccoli for variety.

Instructions
 

Preparation

  • Preheat your oven to 180°C (350°F).
  • Grease a muffin tin or line it with muffin liners to prevent sticking.
  • In a large bowl, crack open the eggs and whisk them until combined and frothy.
  • Stir in a splash of milk, shredded cheese, salt, and pepper. Mix until well combined.
  • Fold in the diced bell peppers, chopped spinach, minced onions, halved cherry tomatoes, finely chopped mushrooms, and herbs into the egg mixture.
  • Use a ladle or measuring cup to pour the mixture into each muffin cup, filling them about 3/4 full.

Baking

  • Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes or until the tops are golden and a toothpick inserted comes out clean.
  • Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be served alone or with side dishes like salads or avocado. Store leftovers in an airtight container for up to 5 days or freeze for up to 2 months. Reheat in the oven for best results.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 5gProtein: 7gFat: 6gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 1g
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