Cheesy Egg & Veggie Muffins Recipe
Introduction
These Cheesy Egg & Veggie Muffins are a quick, nutritious breakfast option packed with fresh vegetables and melted cheese. They’re perfect for meal prepping or a grab-and-go morning treat.
Ingredients
- 6 Large Eggs
- 1/4 cup Milk
- 1/2 cup Shredded Cheese
- 1/2 cup Bell Pepper, chopped
- 1/4 cup Onion, chopped
- 1/4 cup Fresh Spinach, chopped
- Salt, to taste
- Ground Black Pepper, to taste
- 1/4 teaspoon Garlic Powder
- Olive Oil Cooking Spray, as needed
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly coat a muffin pan with olive oil cooking spray.
- Step 2: In a mixing bowl, beat the eggs with the milk until fully combined.
- Step 3: Stir in the shredded cheese, chopped bell pepper, onion, spinach, salt, black pepper, and garlic powder until everything is evenly mixed.
- Step 4: Pour the egg mixture into the prepared muffin cups, filling each about three-quarters full.
- Step 5: Bake for 18 to 20 minutes, or until the muffins are set and lightly golden on top.
- Step 6: Let the muffins cool for a few minutes before gently removing them from the pan.
Tips & Variations
- Try adding cooked bacon or sausage for extra protein and flavor.
- Use different cheeses like feta or cheddar to change the taste profile.
- Swap spinach for kale or add mushrooms for more veggies.
- To make them dairy-free, substitute milk and cheese with plant-based alternatives.
Storage
Store the muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds or until warmed through. They can also be frozen for up to 1 month; thaw in the fridge overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use egg whites instead of whole eggs?
Yes, you can substitute whole eggs with egg whites for a lower-fat option, though the muffins may be less rich and slightly less tender.
Can I prepare these muffins in advance?
Absolutely! These muffins are great for meal prep. Prepare them ahead, refrigerate or freeze, and reheat as needed for a quick breakfast.
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Cheesy Egg & Veggie Muffins Recipe
- Total Time: 28-30 minutes
- Yield: 6 muffins 1x
- Diet: Low Carb
Description
These Cheesy Egg & Veggie Muffins are a delicious, protein-packed breakfast or snack option made with eggs, fresh vegetables, and melted cheese. Baked to perfection, they are easy to prepare, portable, and perfect for meal prep. Each muffin is loaded with bell peppers, onions, spinach, and a blend of seasonings for a savory, satisfying bite.
Ingredients
Egg Mixture
- 6 Large Eggs
- 1/4 cup Milk
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Ground Black Pepper (to taste)
- 1/4 teaspoon Garlic Powder
Vegetables & Cheese
- 1/2 cup Bell Pepper, chopped
- 1/4 cup Onion, chopped
- 1/4 cup Fresh Spinach, chopped
- 1/2 cup Shredded Cheese (cheddar or your choice)
Other
- Olive Oil Cooking Spray (as needed, for coating muffin pan)
Instructions
- Preheat Oven: Set your oven temperature to 375°F (190°C) and coat a muffin pan with olive oil cooking spray to prevent sticking.
- Beat Eggs and Milk: In a mixing bowl, thoroughly beat 6 large eggs with 1/4 cup of milk until well blended and smooth.
- Combine Ingredients: Add shredded cheese, chopped bell pepper, onion, fresh spinach, salt, ground black pepper, and garlic powder to the egg mixture. Stir well to evenly distribute all ingredients.
- Fill Muffin Cups: Pour the egg and veggie mixture into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the oven and bake for 18-20 minutes, or until the egg muffins are fully set and have a lightly golden top.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the pan for a few minutes before carefully removing. Serve warm or store for later.
Notes
- Feel free to substitute cheese types or add other favorite vegetables such as mushrooms or tomatoes.
- These muffins can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Use a non-stick or silicone muffin pan to make removal easier.
- Adjust seasoning according to your taste preference.
- Add herbs like parsley or chives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cheesy egg muffins, veggie egg muffins, breakfast muffins, healthy breakfast, easy egg recipe, baked eggs, protein muffins
