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Veggie & Cheese Egg Muffins

Veggie & Cheese Egg Muffins
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Fluffy, savory, and bursting with fresh veggies and melted cheese, these Veggie & Cheese Egg Muffins are a quick, protein-packed solution for busy mornings. Perfect for breakfast, snacks, or meal prep, they’re customizable and naturally gluten-free.

Ingredients

Scale

For the Egg Mixture:

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

For the Fillings:

  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced yellow onion
  • 1/4 cup chopped spinach or kale
  • 2 tbsp finely chopped green onions (plus more for garnish)
  • 1/2 cup shredded cheddar cheese

Optional Flavor Boosters:

  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions

Prep Your Ingredients:

  • Preheat the oven to 375°F (190°C).
  • Grease a 6-cup muffin tin generously or use muffin liners.
  • Dice all vegetables into small, even pieces and shred the cheese.

Mix the Egg Base:

  • In a medium bowl, whisk together the eggs, milk, salt, pepper, and optional garlic powder or paprika. Whisk until frothy.

Assemble the Muffins:

  • Divide the diced vegetables and cheese evenly into the muffin cups, filling them halfway.
  • Pour the egg mixture over the veggies and cheese, filling each cup about 3/4 full.

Bake:

  • Bake for 18–22 minutes until the muffins are puffed, golden, and set in the center. A toothpick inserted should come out clean.

Cool & Serve:

  • Let the muffins cool in the tin for 5 minutes before removing. Garnish with green onions and serve warm.

Notes

Serving Suggestions:

  • Pair with avocado slices, salsa, or toast for a complete meal.

Storage Tips:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Wrap individually and freeze for up to 3 months.

Reheating Tips:

  • Microwave for 20–30 seconds or warm in a 350°F oven for 5–7 minutes.

Pro Tips:

  • Avoid overstuffing the muffin cups to prevent spillage.
  • Try seasonal veggies like zucchini or roasted sweet potatoes for variety.

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