Cheesy Vegetable Egg Muffins

These fluffy, golden egg muffins are packed with vegetables, herbs, and melted cheese. They’re easy to prepare in a muffin tin and make a delicious protein-rich breakfast, snack, or light meal.

Ingredients

• 6 large eggs
• ¼ cup milk
• ½ cup shredded cheddar or mozzarella cheese
• ½ cup finely chopped broccoli
• ¼ cup chopped bell pepper
• ¼ cup finely chopped green onions
• 2 tbsp chopped fresh parsley or cilantro
• ¼ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil or cooking spray

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.
2. In a bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
3. Divide the chopped broccoli, bell pepper, green onions, and herbs evenly among the muffin cups.
4. Sprinkle a little cheese into each cup.
5. Pour the egg mixture over the vegetables, filling each cup about ¾ full.
6. Sprinkle the remaining cheese on top.
7. Bake for 18–22 minutes, or until the eggs are fully set and the tops are lightly golden.
8. Let cool for 5 minutes before removing from the muffin tin.
9. Serve warm.

Q&A

Q: Can I use different vegetables?
Yes. Spinach, mushrooms, zucchini, tomatoes, or finely chopped carrots work well.

Q: Can I make these without flour?
Yes. These egg muffins naturally contain no flour.

Q: Can I prepare them ahead of time?
Yes. Store them in an airtight container in the refrigerator for up to 4 days. Reheat briefly before serving.

Q: Can I freeze egg muffins?
Yes. Freeze completely cooled muffins for up to 2 months. Thaw in the refrigerator and reheat before serving.