Fluffy Egg Muffins Veggies Cheese (Printable)

Fluffy baked egg muffins filled with vegetables and cheese, ideal for a healthy breakfast or snack.

# What You'll Need:

→ 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 spinach
07 - 1/4 cup diced red onion
08 - 1/2 cup cherry tomatoes, halved

→ 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

# Directions:

01 - Preheat the oven to 350°F. 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 well blended and slightly frothy.
03 - Add diced vegetables, shredded cheese, and any chosen optional ingredients. Stir until evenly combined.
04 - Distribute the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes or until the muffins are set in the center and lightly golden on top.
06 - Let muffins cool in the tin for 5 minutes before removing. Serve warm or cool completely for storage.

# Expert Advice:

01 -
  • They're endlessly customizable, so you can clean out your vegetable drawer guilt-free while making something delicious.
  • Bake a batch once and eat for days without touching your stove, which feels like cheating at breakfast.
  • Kids who normally pick apart their eggs will actually eat these without complaint.
02 -
  • Overstuffing the muffin cups is how you end up with a messy oven, so resist the urge to pack them tight.
  • The vegetables release moisture while cooking, so if yours are particularly wet (like fresh tomatoes), pat them dry first to keep the muffins from getting soggy.
03 -
  • Chop your vegetables into consistently small pieces so they cook evenly and distribute fairly across all twelve muffins.
  • If you're adding herbs, fresh ones go in raw, but if you're using dried herbs, use about one-third the amount since they're more concentrated.
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