Description
Veggie Egg Muffins are healthy, protein-packed mini frittatas loaded with fresh vegetables and baked in a muffin tin. They are perfect for meal prep, quick breakfasts, or a light snack on the go.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 cup bell peppers, finely diced
- 1/2 cup spinach, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Cooking spray or oil for greasing
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs and milk until fully combined.
- Add diced bell peppers, spinach, red onion, cherry tomatoes, shredded cheese, salt, pepper, and garlic powder. Stir well.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the centers are set and tops are lightly golden.
- Allow muffins to cool for 5 minutes before removing from the tin.
- Serve warm or store for later.
Notes
- You can customize with other vegetables like mushrooms or zucchini.
- For a dairy-free version, omit cheese and use a milk alternative.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 20–30 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American