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Veggie-Packed Breakfast Egg Muffins

These Veggie-Packed Breakfast Egg Muffins are a convenient and healthy breakfast option, customizable with your favorite veggies and cheeses, perfect for meal prep.
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Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs Use egg whites for lower fat option.
  • 1/2 cup milk Can use oat milk or any dairy-free alternative.
  • 1 cup chopped spinach Fresh or frozen, both work.
  • 1 cup chopped bell peppers Use any color bell pepper.
  • 1/2 cup cherry tomatoes, halved Can substitute with other vegetables.
  • 1/4 cup chopped green onions
  • 1 cup shredded cheese Optional, choose your favorite variety.
  • to taste salt and pepper Add seasoning to your preference.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Spray the muffin tin with cooking spray or line with liners.
  3. In a bowl, whisk eggs and milk together.
  4. Add chopped veggies and cheese (if using) to the egg mixture.
  5. Pour the mixture evenly into the muffin cups, being careful not to overfill.
Baking
  1. Bake in the preheated oven for 18-22 minutes or until the tops are puffy and golden.
  2. Let them cool for a minute before removing from the tin.

Notes

Allow the muffins to cool completely before storing. For best results, store in an airtight container in the fridge for up to four days. To freeze, wrap individually and reheat as needed.