Cheddar & Veggie Breakfast Egg Muffins
These Cheddar & Veggie Breakfast Egg Muffins are a compact, protein-packed breakfast solution loaded with cheesy goodness and fresh veggies. Perfect for busy mornings, brunches, or meal prep, they’re simple to make, endlessly customizable, and naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast/Snack
- Cuisine: American
Ingredients
Scale
Egg Base:
- 8 large eggs
- ½ cup whole milk (or non-dairy milk)
- ½ tsp salt
- ¼ tsp black pepper
Fillings:
- 1 cup shredded sharp cheddar cheese
- 1 small red bell pepper, diced
- ½ cup chopped spinach or kale
- ¼ cup finely chopped green onions
- ¼ tsp garlic powder
- Optional: 1 tsp fresh parsley, chopped (for garnish)
Instructions
Prep the Oven & Tin
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly or line with silicone muffin liners.
Prepare the Vegetables
- Dice the bell pepper into small cubes.
- Chop spinach or kale and green onions.
Mix the Eggs
- In a large bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until smooth.
Assemble the Muffins
- Divide the diced veggies evenly into the muffin cups (fill each about halfway).
- Sprinkle shredded cheddar cheese on top of the veggies.
- Pour the egg mixture into the cups, filling them about ¾ full.
Bake
- Bake for 18–20 minutes, or until the muffins puff up and the centers are set. A toothpick inserted in the middle should come out clean.
Cool and Serve
- Let the muffins cool in the tin for 5 minutes before removing them. Garnish with parsley (if using) and enjoy warm.
Notes
Serving Suggestions
- Serve alongside avocado slices, fresh fruit, or a crisp green salad.
- Pair with toast or roasted potatoes for a complete breakfast spread.
Tips & Tricks
- Use a measuring cup with a spout for clean, easy pouring.
- Prefer a smoother texture? Chop veggies finely and shred cheese fresh for even melting.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap muffins individually and freeze for up to 2 months.
- Reheat: Microwave for 30–45 seconds (refrigerated) or 1–2 minutes (frozen). For crispy edges, reheat in a 350°F oven for 10 minutes.