Fluffy Egg Muffins Veggies Cheese (Printable Version)

Baked egg muffins with vibrant veggies and cheese, ideal for a quick and nutritious meal anytime.

# Ingredient List:

→ Eggs

01 - 8 large eggs
02 - 60 ml milk (dairy or non-dairy)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Vegetables

05 - 120 ml diced bell peppers (red, yellow, or green)
06 - 120 ml chopped fresh spinach
07 - 60 ml diced red onion
08 - 120 ml cherry tomatoes, halved

→ Cheese

09 - 180 ml shredded cheddar cheese (or feta, mozzarella, or Swiss)

→ Optional Mix-Ins

10 - 60 ml cooked, crumbled bacon or sausage (omit for vegetarian)
11 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
12 - 1/4 teaspoon red pepper flakes

# How-To Steps:

01 - Heat oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a large bowl, whisk together eggs, milk, salt, and black pepper until thoroughly blended and slightly frothy.
03 - Fold in diced bell peppers, spinach, red onion, cherry tomatoes, shredded cheese, and any optional mix-ins until evenly combined.
04 - Spoon mixture evenly into 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes until the muffins are set in the center and tops are lightly golden.
06 - Allow muffins to cool in the pan for 5 minutes before removing. Serve warm or store once fully cooled.

# Expert Tips:

01 -
  • They're perfectly portable; grab one on your way out and eat it with your coffee, no mess required.
  • Each muffin feels indulgent with melted cheese and vegetables, but you know exactly what went into it.
  • The flexibility means you're never making the same thing twice—whatever's in your fridge becomes breakfast.
02 -
  • Overfilling the cups causes them to puff up and overflow, so three-quarters full is really the magic number even though it feels like you're leaving room.
  • Different vegetables release different amounts of water, so if you use mushrooms or zucchini, chop them small and pat them dry so the muffins don't get soggy.
03 -
  • Pat any damp vegetables dry before adding them, especially tomatoes and zucchini, so moisture doesn't make the muffins rubbery.
  • Let them cool just five minutes in the tin before removing, but serve them warm; that's when the cheese is still melted and the texture is at its fluffiest.
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