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Vegetable & Cheese Egg Muffins

Vegetable & Cheese Egg Muffins
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These Vegetable & Cheese Egg Muffins are the ultimate grab-and-go breakfast. Loaded with fluffy eggs, colorful veggies, and gooey cheese, they’re healthy, versatile, and easy to prepare. Perfect for meal prep or a quick snack any time of the day.

Ingredients

Scale

Egg Mixture:

  • 8 large eggs
  • 1/3 cup milk (dairy or plant-based)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Vegetables:

  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 cup fresh spinach, chopped

Cheese:

  • 1/2 cup shredded cheddar or mozzarella

Optional Add-ins:

  • 1/4 cup cooked chicken, diced
  • 1/4 tsp garlic powder

Instructions

Preheat the Oven

  • Start by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with silicone muffin liners.

Prepare the Egg Base

  • In a bowl, whisk together eggs, milk, salt, and pepper until smooth and slightly frothy.

Prep the Fillings

  • Chop the vegetables finely. If using cooked chicken, dice it into small pieces.

Assemble the Muffins

  • Divide the vegetables evenly between the muffin cups (fill about halfway).
  • Sprinkle cheese over the veggies and add chicken if using.
  • Pour the egg mixture into each cup, filling to about 3/4 full.

Bake

  • Place in the oven and bake for 18–22 minutes, or until the tops are firm and golden. Test with a toothpick—if it comes out clean, they’re done.

Cool & Serve

  • Let the muffins cool for 5 minutes in the pan, then use a knife to gently loosen and transfer them onto a plate or wire rack.

Notes

Serving Suggestions:

  • Serve warm with fresh avocado slices or toast.
  • Sprinkle extra cheese or chopped parsley for a garnish.

Tips & Tricks:

  • Whisk the eggs thoroughly to incorporate air for fluffier muffins.
  • Avoid overfilling the cups—leave room for the muffins to rise.

Storage & Reheating:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Wrap individually and freeze for up to 3 months.
  • Reheat: Microwave for 20–30 seconds, or warm in a 350°F (175°C) oven for 8–10 minutes.

Find it online: https://cakeshungry.com/vegetable-and-cheese-egg-muffins/