Cheddar & Veggie Breakfast Egg Muffins

We all have those mornings when time is tight, but a good breakfast still feels non-negotiable. That’s where these Cheddar & Veggie Breakfast Egg Muffins come in. Quick, easy, and packed with veggies, these muffins are like tiny omelets but way more fun.

The best part? They’re completely customizable. Don’t have cheddar? Use mozzarella. Not a fan of spinach? Swap it for kale or your favorite greens. These muffins are forgiving and versatile. Oh, and they’re excellent for meal prep. Make a batch, freeze half, and you’ve got breakfasts (or snacks!) ready to go. Let’s jump right in!

Recipe Overview

Here’s a quick rundown of what to expect:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Number of Muffins: 12 (but you can double or halve the recipe)
• Difficulty: Super beginner-friendly—basically foolproof.

What You’ll Need:

• 12-cup muffin tin (non-stick or use liners)
• Whisk
• Mixing bowls
• Knife and cutting board

Make-Ahead Tip: These store beautifully in the fridge or freezer. You can literally make them today for breakfast all week.

Ingredient List

Let’s talk about what you need, plus a few swaps and tips:

The Egg Base:

• 8 large eggs – Room temperature if possible. Whisk easier and bake fluffier.
• ½ cup whole milk – Or go dairy-free with almond or oat milk.
• ½ tsp salt and ¼ tsp black pepper – Basic but essential for flavor.

The Fillings:

• 1 cup shredded sharp cheddar cheese – Want it creamier? Use Monterey Jack.
• 1 small red bell pepper, diced – Adds color and crunch.
• ½ cup spinach or kale, chopped – If greens aren’t your thing, try mushrooms.
• ¼ cup green onions, finely chopped – Chives work too!
• ¼ tsp garlic powder – For subtle flavor.

Step-by-Step Instructions

Let’s make these together. Imagine we’re in the kitchen, chatting as we cook.

1. Set the stage

Preheat your oven to 375°F (190°C). Lightly spray your muffin tin or use liners. Silicone liners work like magic—no sticking and no mess.

2. Prep the star players

• Dice the red bell pepper. Think small, bite-sized pieces.
• Chop spinach or kale finely. No one likes big, stringy chunks in their muffins.
• Shred cheddar cheese if it isn’t pre-shredded (it melts better).

3. Mix the eggs like a pro

In a large bowl, crack the eggs and whisk until smooth. Add the milk, salt, pepper, and garlic powder and stir until combined. You want it frothy—light and airy is the goal.

4. Assemble like an art project

• Evenly distribute the chopped veggies into the muffin cups. I aim to fill about halfway.
• Sprinkle cheese over the veggies. Don’t skimp—it’s the best part!

5. Pour the magic

Carefully pour the egg mixture on top, filling each cup about ¾ of the way. These muffins will puff as they bake, so leave a little space.

Pro Tip: Use a measuring cup with a spout for precise pouring. Saves you from making a mess.

6. Bake to golden, puffy perfection

Put the muffin tin in the oven and bake for 18–20 minutes. At around 18 minutes, check by inserting a toothpick into a muffin. If it comes out clean, they’re done.

7. Cool and enjoy

Let them rest in the pan for a few minutes before removing them. Top with freshly chopped parsley or green onions for a pop of freshness.

Variations & Customizations

This recipe is like a blank slate. Here are some ideas to switch things up:

• Want more kick? Add chopped jalapeños or a pinch of chili flakes.
• Prefer dairy-free? Use a plant-based cheese alternative and non-dairy milk.
• Protein boost: Toss in cooked, diced chicken or turkey.
• Seasonal swaps: In spring, try asparagus. In fall? Roasted butternut squash.

Make them fancy for brunch or stick to veggies for an everyday version. It’s totally up to you.

Serving & Storage

Plating Tips

Serve these muffins warm with any of these:

• A side of avocado slices (creamy contrast to the egg).
• Fresh fruit or a light green salad.
• A dollop of Greek yogurt for dipping.

Storage

• Fridge: Cool completely and store in an airtight container for 4 days.
• Freezer: Freeze individually wrapped muffins in a freezer bag for up to 2 months.

Reheating Tips

• Microwave: Heat for 30–45 seconds if chilled or up to 1–2 minutes if frozen.
• Oven: For a crispy outside, reheat in a 350°F oven for 8–10 minutes.

Now that you’ve got the recipe, it’s your turn to let your creativity shine. Experiment with fillings, add your favorite flavors, and make these muffins your own. They’ve become a staple in my kitchen, and I hope they’ll become one in yours too.

Enjoy every bite!

Print