Savory Veggie & Cheese Egg Muffins

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Savory Veggie & Cheese Egg Muffins

 Description

These egg muffins are fluffy, flavorful, and packed with vegetables and cheese. They’re perfect for breakfast, brunch, or a light meal. Easy to customize and great for make-ahead eating.

 Time

  • Prep: 10 minutes

  • Bake: 18–22 minutes

  • Total: ~30 minutes

 Servings

  • Makes 12 egg muffins

 Ingredients

  • 8 large eggs

  • ¼ cup milk (or cream for richer flavor)

  • ½ cup shredded cheese (cheddar, mozzarella, or Swiss)

  • ¼ cup red bell pepper, finely diced

  • ¼ cup green onion or chives, chopped

  • 2 tbsp fresh parsley (optional)

  • ¼ tsp salt

  • ¼ tsp black pepper

  • Optional add-ins:

    • Cooked bacon or ham

    • Spinach

    • Mushrooms

    • Onion

 Instructions

  1. Preheat oven to 375°F (190°C).

  2. Grease a muffin tin or line with silicone or paper liners.

  3. Whisk eggs and milk in a bowl until smooth.

  4. Stir in cheese, vegetables, salt, and pepper.

  5. Pour mixture evenly into muffin cups (about ¾ full).

  6. Bake 18–22 minutes, until set and lightly golden.

  7. Cool 5 minutes before removing from pan.

 Notes

  • Muffins will puff while baking and settle as they cool — normal!

  • Chop vegetables finely so they cook evenly.

  • Silicone liners prevent sticking best.

Tips for Best Results

  • Use room-temperature eggs

  • Don’t overfill cups

  • Pre-cook watery vegetables (mushrooms, spinach)

  • Let rest a few minutes before serving

 Nutritional Info (Per Muffin – Approx.)

  • Calories: 90–110

  • Protein: 7g

  • Fat: 7g

  • Carbs: 2g

  • Sugar: <1g
    (Varies by cheese and add-ins)

 Benefits

  • High in protein

  • Low in carbohydrates

  • Supports muscle and bone health

  • Easy to digest

  • Great for balanced eating at any age

 Q & A

Q: Can I make these ahead of time?
A: Yes. Store in the refrigerator up to 4 days.

Q: Can I freeze them?
A: Absolutely. Freeze up to 2 months. Reheat gently.

Q: Can I make them dairy-free?
A: Yes. Use unsweetened plant milk and omit cheese or use dairy-free cheese.

Q: Why are my muffins watery?
A: Vegetables released moisture — sauté them first next time.

Q: Can I use only egg whites?
A: Yes. Use about 2 egg whites per whole egg.

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