Fluffy Egg Muffins Veggies Cheese (Printable)

Fluffy baked egg muffins packed with veggies and cheese, great for a quick, healthy start or snack.

# Components:

→ Eggs

01 - 8 large eggs
02 - 1/4 cup milk (dairy or non-dairy)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1/2 cup diced bell peppers (red, yellow, or green)
06 - 1/2 cup chopped fresh spinach
07 - 1/4 cup diced red onion
08 - 1/2 cup halved cherry tomatoes

→ Cheese

09 - 3/4 cup shredded cheddar cheese (or feta, mozzarella, or Swiss)

→ Optional Mix-Ins

10 - 1/4 cup cooked, crumbled bacon or sausage (omit for vegetarian)
11 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
12 - 1/4 teaspoon red pepper flakes

# Method:

01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a large bowl, whisk together eggs, milk, salt, and black pepper until fully combined and slightly frothy.
03 - Incorporate diced vegetables, shredded cheese, and any optional mix-ins into the egg mixture; stir gently to distribute evenly.
04 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes, or until the centers are set and the tops are lightly golden.
06 - Let the muffins cool in the tin for 5 minutes before removing. Serve warm or cool completely before storing.

# Expert Advice:

01 -
  • They're ready to eat in under 40 minutes total, including oven time, so you can actually get breakfast done before chaos strikes.
  • Make a whole batch on Sunday and you'll have grab-and-go breakfasts that taste homemade all week, no reheating required.
  • Endlessly customizable with whatever's in your fridge, which means you'll never get bored and nothing goes to waste.
02 -
  • Don't skip the cooling time in the muffin tin; I learned this the hard way when I turned them out too early and watched my beautiful muffins fall apart on the plate.
  • The vegetables you choose matter more than the ratio; watery vegetables like zucchini or mushrooms need to be pre-cooked and drained, otherwise your muffins come out soggy instead of tender.
  • Oven temperatures vary wildly, so start checking at 18 minutes rather than waiting the full 22; you want the centers just barely set, not rubbery.
03 -
  • Whisking the eggs with the milk for a full minute until slightly frothy makes a visible difference in how light and tender the finished muffins are; don't skip this step even though it feels fussy.
  • If you're using a vegetable that releases a lot of water (like zucchini or tomatoes), pat it dry with a paper towel first to keep your muffins from turning out wet and dense.
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