These Vegetable & Cheese Egg Muffins are light, fluffy, and packed with nutritious veggies and melted cheese. They’re quick to make, freezer-friendly, and ideal for busy mornings or keto meal plans. You can customize them with your favorite vegetables and cheeses for endless variations!
⏱️ Prep Time
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
🍳 Equipment
- Muffin tin (12-cup)
- Mixing bowl
- Whisk
- Nonstick cooking spray or muffin liners
- Knife & cutting board
🧂 Ingredients
- 8 large eggs
- ¼ cup milk (or heavy cream for extra richness)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional)
- ½ cup diced bell peppers (any color)
- ½ cup chopped spinach (fresh or frozen, drained)
- ¼ cup diced onions
- ¼ cup chopped tomatoes (optional)
- ½ cup shredded cheddar cheese (or mozzarella/feta)
- 1 tablespoon olive oil (for sautéing)
📝 Ingredient Notes
- Eggs: Use fresh large eggs for the best texture.
- Cheese: Mix different types — cheddar adds flavor, mozzarella adds stretch, feta adds tang.
- Vegetables: You can use mushrooms, broccoli, or zucchini too.
- Milk/Cream: Keeps muffins moist and fluffy instead of rubbery.
👨🍳 Instructions
Step 1: Prep the Oven
Preheat oven to 375°F (190°C).
Grease a 12-cup muffin pan with nonstick spray or line with silicone muffin cups.
Step 2: Sauté the Vegetables
Heat olive oil in a pan over medium heat.
Add onions and bell peppers, and cook for 2–3 minutes until slightly soft.
Add spinach and cook until wilted. Remove from heat and let cool slightly.
Step 3: Mix the Eggs
In a large mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
Step 4: Combine & Fill
Add the sautéed vegetables and shredded cheese to the egg mixture. Stir to combine.
Pour the mixture evenly into each muffin cup, filling about ¾ full.
Step 5: Bake
Bake for 18–20 minutes, or until muffins are set and slightly golden on top.
Let cool for 5 minutes, then remove from the tin.
Step 6: Serve
Serve warm, or store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven when ready to eat.
🍴 Nutrition Facts (Per Muffin)
- Calories: 110
- Protein: 8g
- Fat: 7g
- Carbohydrates: 3g
- Fiber: 0.5g
💡 Tips & Variations
- Add cooked bacon, sausage, or ham for extra protein.
- Use egg whites only for a lower-calorie version.
- Sprinkle extra cheese on top before baking for a golden finish.
- These muffins freeze well — just reheat for 30–40 seconds in the microwave