Vegetable Egg Muffins

Start your day with a burst of flavor and nutrition by whipping up these easy, customizable Vegetable Egg Muffins! Packed with vibrant vegetables like diced bell peppers, spinach, cherry tomatoes, and red onion, these protein-rich muffins are perfectly complemented by creamy cheddar cheese. Whisking together eggs and a splash of milk ensures a light, fluffy texture, while a touch of olive oil keeps them from sticking to the pan. Ready in just 35 minutes, these portable breakfast bites are ideal for meal prep and make-ahead mornings. Enjoy them fresh out of the oven or store them in the fridge for a quick, wholesome snack on the go. Perfect for busy families, low-carb diets, or brunch spreads, this recipe is your new favorite way to start any day!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 6 pieces Large eggs
• 0.25 cup Milk
• 0.5 cup Bell pepper, diced
• 0.5 cup Spinach, chopped
• 0.5 cup Cherry tomatoes, halved
• 0.25 cup Red onion, diced
• 0.5 cup Cheddar cheese, shredded
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Olive oil

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil.

Step 2

In a large mixing bowl, crack the eggs and whisk them together with the milk until smooth. Add salt and black pepper, whisking again to combine.

Step 3

Evenly distribute the bell pepper, spinach, cherry tomatoes, red onion, and cheddar cheese across the muffin cups.

Step 4

Pour the egg mixture over the vegetables and cheese, filling each muffin cup about three-quarters full.

Step 5

Carefully place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed and fully cooked through—a toothpick inserted into the center should come out clean.

Step 6

Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes.

Step 7

Run a knife around the edges of the muffins to loosen them, and gently lift them out of the muffin cups.

Step 8

Serve warm, or let them cool completely before storing in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(656.7g)

Amount per serving	% Daily Value*
Calories	859.4

Total Fat 63.9g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1181.5mg	0%
Sodium 2016.8mg	0%
Total Carbohydrate 23.6g	0%
Dietary Fiber 4.1g	0%
Total Sugars 10.0g
Protein 54.9g	0%

Vitamin D 278.8IU	0%
Calcium 701.0mg	0%
Iron 8.1mg	0%
Potassium 1144.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.7%

Protein: 24.7%

Carbs: 10.6%