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Vegetable Egg Muffin Cups

Vegetable Egg Muffin Cups
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Simple, healthy, and loaded with veggies like broccoli, mushrooms, and tomatoes, these Vegetable Egg Muffin Cups are an easy, protein-packed breakfast or snack. Perfect for meal prepping and completely customizable, they’re baked in a muffin tin and topped with melted cheddar for a golden, satisfying finish.

Ingredients

Scale

For the Eggs:

  • 4 large eggs
  • ¼ cup milk (dairy or non-dairy)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika (optional)

Vegetables:

  • ½ cup broccoli (chopped small)
  • ¼ cup mushrooms (thinly sliced)
  • ¼ cup tomatoes (diced, seeds removed)
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

For Topping & Grease:

  • ½ cup shredded cheddar cheese (or any melting cheese)
  • 1 tsp olive oil or non-stick spray for greasing

Instructions

  1. Preheat & Prep
    Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick spray to avoid sticking.
  2. Prepare Vegetables
    Chop the broccoli small, thinly slice mushrooms, and dice tomatoes (removing seeds to reduce moisture). Optional: Sauté broccoli and mushrooms in a small pan with a drizzle of olive oil for 3–4 minutes for added flavor.
  3. Whisk Eggs
    In a bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until frothy.
  4. Assemble Muffins
    Divide the chopped vegetables evenly into the muffin tin cups. Dust with garlic and onion powder for extra seasoning. Pour the egg mixture into each cup, filling about ¾ full. Top with shredded cheddar.
  5. Bake
    Bake for 18–20 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean.
  6. Cool & Serve
    Let muffins cool in the tin for 5 minutes before carefully removing them. Serve warm!

Notes

Serving Suggestions

  • Pair with avocado slices, toast, or fresh salad for a complete meal.
  • Use hot sauce or a dollop of Greek yogurt for added flavor.

Tips & Tricks

  • Overfilling the egg mixture can cause overflow—keep it to ¾ full.
  • For extra fluffiness, whisk the eggs until bubbles form.

Storage & Reheating

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Wrap muffins individually and freeze up to 2 months.
  • Reheat: Microwave for 20–30 seconds, or warm in the oven at 350°F (175°C) for 5–7 minutes.

Find it online: https://cakeshungry.com/vegetable-egg-muffin-cups/