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Savory egg and vegetable breakfast muffins are a healthy, protein-packed, make-ahead breakfast option perfect for busy mornings. Loaded with colorful veggies, creamy cheese, and fluffy eggs, these muffins are low in carbs, gluten-free, and customizable to your taste. They’re great for meal prepping, easy to store, and ideal for both adults and kids.
⏱️ Prep Time and Yield
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield:12 in
- With 1 muffin
🔧 And
- 12-cup muffin tin
- Me
- Whisk
- Cutting board & knife
- Non-stick spray or silicone muffin liners
- Measuring cups and spoons
🥦 Ingredients
- 8 large eggs
- ½ cup milk (dairy or unsweetened non-dairy)
- ½ cup shredded cheddar cheese (or cheese of choice)
- 1 cup chopped spinach (fresh or thawed frozen)
- ½ cup diced bell pepper (any color)
- ¼ cup chopped red onion
- ½ cup chopped mushroom (optional)
- Salt and pepper to taste
- ¼ tsp garlic powder (optional)
- Olive oil or spray (for greasing)
📌 Ingredient Notes
- Eggs: The base of the muffins; use fresh large eggs for best texture.
- Milk: Helps keep muffins moist; can substitute with almond, oat, or soy milk.
- Cheese: Adds richness; feel free to use feta, mozzarella, or dairy-free cheese.
- Veggies: Chop small for even distribution and faster cooking. Use leftovers or pre-cut veggies for convenience.
- Seasoning: You can add herbs like parsley, basil, or paprika for extra flavor.
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin.
- Whisk eggs and milk in a large mixing bowl until fully combined.
- Add veggies, cheese, and seasonings to the egg mixture and stir well.
- Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 20–25 minutes, or until the centers are set and tops are lightly golden.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store in fridge up to 4 days or freeze for up to 2 months.
🔍 Nourish yourself (Per Muffin, Approximate)
- drop 90
- Protein:7g
- Fat:6g
- Carbohydrates: 2g
- Fiber: 0.5g
- Are 1g
- Sodium: 150mg
(Values will vary based on exact ingredients used)
💡 Tips
- Use silicone muffin liners to prevent sticking and make cleanup easy.
- Let what before storing to prevent condensation and soggy muffins.
- Over for 20–30 seconds or toaster oven for crisp edges.
- Double and freeze half for future breakfasts.
- Drain wet vegetables (like tomatoes or thawed spinach) to avoid watery muffins.
🔄 Variations
- Meat Lovers: Add diced cooked bacon, sausage, or ham.
- S Add chopped jalapeños, a pinch of chili flakes, or pepper jack cheese.
- Dairy-Free: Use plant-based milk and cheese or omit cheese entirely.
- Low-FOD Skip onion and use chives or green tops of scallions instead.
- Herby: Mix in fresh herbs like dill, parsley, or cilantro for a fresh flavor twist.
