Egg Muffins Vegetables Cheese (Printable version)

Protein-packed breakfast muffins with veggies and cheese. Great for meal prep or quick breakfasts.

# What you need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1/4 cup milk
03 - 1/2 cup shredded cheddar cheese

→ Vegetables

04 - 1/2 red bell pepper, finely diced
05 - 1/2 cup baby spinach, chopped
06 - 1 spring onion, thinly sliced

→ Seasonings

07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon paprika (optional)

→ For greasing

10 - 1 teaspoon olive oil or nonstick spray

# Steps to follow:

01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with olive oil or nonstick spray.
02 - In a large mixing bowl, whisk eggs, milk, salt, black pepper, and paprika until fully blended.
03 - Fold in red bell pepper, baby spinach, spring onion, and shredded cheddar until distributed evenly.
04 - Divide the mixture evenly among muffin cups, filling each about three-quarters full.
05 - Transfer to oven and bake for 18–22 minutes, or until the muffins are puffed and the centers are just set.
06 - Remove pan from oven and let muffins cool for 5 minutes. Run a knife around edges to release. Serve warm or cool completely for storage.

# Expert tips:

01 -
  • Easy to make ahead for busy mornings
  • Customizable with any veggies or cheese you have on hand
  • Only requires one bowl and minimal clean-up
  • Ready in just thirty minutes from start to finish
02 -
  • A healthy source of protein and low in carbohydrates
  • Store beautifully in the fridge for up to four days
  • Gluten free and perfect for vegetarian diets
03 -
  • Whisk the eggs longer than you think for the fluffiest texture
  • Chop all fillings small so they distribute evenly in each muffin
  • If you want clean edges for sandwiches or a lunch tray use silicone muffin liners for perfect release

Return