Go Back
In the realm of nutritious breakfast options, savory baked egg and veggie muffins stand out as a deliciously versatile choice. These muffins are not only easy to prepare but also provide a wholesome way to start your day or enjoy as a snack. Bursting with protein, vibrant vegetables, and customizable flavors, they cater to various dietary preferences and can be tailored to suit your taste. Whether you’re looking for a quick breakfast on a busy morning, a satisfying mid-afternoon snack, or a healthy addition to your meal prep routine, these muffins deliver on all fronts.

Baked Egg and Veggie Muffins

Discover the perfect breakfast solution with savory baked egg and veggie muffins! These delightful muffins are packed with protein and colorful vegetables, making them a nutritious option for busy mornings or as a tasty snack. Easy to prepare and customizable, you can mix in your favorite veggies and cheeses to suit your taste. With health benefits like low carbs and a wealth of vitamins, these muffins are a delicious way to elevate your meal prep and stay energized throughout the day. Dive into the recipe and enjoy a wholesome start to your day!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1/2 cup bell pepper, diced (any color you prefer)

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup shredded cheese (choose between cheddar, feta, or your favorite)

1/4 cup milk (you can use dairy or a non-dairy alternative)

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: Fresh herbs (such as parsley or basil) for garnish

Instructions
 

Preheat your oven to 375°F (190°C). Prepare a muffin tin by greasing it with cooking spray or lining it with muffin liners to ensure easy removal of the muffins.

    In a large mixing bowl, crack the eggs and pour in the milk. Whisk them together vigorously until well blended and frothy. This step is essential for achieving fluffy muffins.

      Add the chopped spinach, diced bell pepper, halved cherry tomatoes, and finely chopped red onion into the egg mixture. Gently fold these ingredients together to evenly distribute without breaking up the vegetables.

        Season the mixture by adding garlic powder, salt, and black pepper. Stir gently to ensure the spices are well mixed throughout.

          Carefully fold in the shredded cheese, ensuring that it is evenly distributed throughout the egg and vegetable mixture.

            Using a ladle or measuring cup, evenly distribute the mixture among the muffin tin cups, filling each cup approximately 3/4 full to allow for rising during baking.

              Bake in the preheated oven for 18-22 minutes. The muffins should be puffed and a toothpick inserted into the center should come out clean when they are ready.

                Once done, remove the muffin tin from the oven and let it cool for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.

                  These savory muffins can be served warm or at room temperature. If desired, garnish with fresh herbs for added flavor and presentation. They can be stored in an airtight container in the refrigerator for up to 5 days for a delicious ready-to-eat meal.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins