Veggie & Cheese Egg Muffins
Fluffy baked egg muffins packed with colorful vegetables and melted cheddar cheese, perfect for a quick breakfast, meal prep, or a satisfying snack any time of day.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk, about 60 milliliters
- 1 cup shredded cheddar cheese, about 100 grams
- 1/2 cup red bell pepper, finely diced
- 1 cup fresh spinach, chopped
- 2 tablespoons green onion, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for greasing
Instructions
- Preheat the oven to 180 degrees Celsius, which is 350 degrees Fahrenheit.
- In a large bowl, whisk together the eggs and milk until smooth and slightly frothy.
- Stir in the shredded cheddar cheese, diced red bell pepper, chopped spinach, green onion, salt, and black pepper until evenly combined.
- Lightly grease a 12 cup muffin tin with olive oil.
- Pour the egg mixture evenly into the muffin cups, filling each about three quarters full.
- Bake for 18 to 22 minutes until the centers are set and the tops are lightly golden.
- Allow the muffins to cool for a few minutes before gently removing from the tin. Serve warm or store for later.
Notes
- Do not overbake to keep the muffins tender and moist.
- Chop vegetables finely for even cooking and better texture.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze individually and reheat in the microwave or oven when needed.
Find it online: https://tastyze.com/veggie-cheese-egg-muffins/