Description
These fluffy meal prep egg muffins are packed with eggs, cheese, and colorful veggies for a quick, comforting breakfast. Perfect for busy mornings, meal prep, or brunch, they’re easy to customize and make ahead.
Ingredients
Scale
- 8 large eggs, at room temperature
- 1/2 cup milk (whole, skim, or dairy-free)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder or smoked paprika (optional)
- 1 medium red bell pepper, diced
- 1 cup baby spinach, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup mushrooms, diced (optional)
- 1/2 cup cherry tomatoes, quartered (optional)
- 3/4 cup cheddar cheese, shredded
- 1/4 cup feta or goat cheese, crumbled (optional)
- 1 tablespoon olive oil or melted butter (for greasing muffin tin)
Instructions
- Preheat oven to 375°F (190°C).
- Grease a standard 12-cup muffin tin with olive oil spray or melted butter.
- Dice bell pepper, chop spinach, finely chop onion, and prepare mushrooms/tomatoes as needed. Pat dry if using frozen veggies.
- Crack eggs into a mixing bowl. Add milk, salt, pepper, and optional spices. Whisk vigorously for 1-2 minutes until pale and frothy.
- Stir in shredded cheddar cheese and optional feta or goat cheese.
- Evenly divide chopped veggies into each muffin cup (about 2 tablespoons per cup).
- Pour egg and cheese mixture over veggies, filling each cup about 3/4 full.
- Bake for 18–22 minutes, until muffins are golden, set in the center, and slightly puffed. Rotate pan halfway for even cooking.
- Let muffins cool in the tin for 5 minutes, then run a butter knife around edges to loosen.
- Transfer muffins to a rack to cool completely before storing or serving.
Notes
For extra protein, blend in 1/2 cup cottage cheese with the eggs. Pat veggies dry to avoid soggy muffins. Use silicone muffin liners for easy removal. Muffins can be frozen for up to 2 months and reheated in the microwave or oven. Customize with your favorite veggies, cheeses, or herbs.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1
- Sodium: 220
- Fat: 6
- Saturated Fat: 2.5
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 7
Keywords: egg muffins, meal prep, breakfast, veggie muffins, cheese muffins, gluten-free, easy breakfast, healthy breakfast, brunch, grab-and-go