Fluffy Egg Muffins Veggies Cheese (Printable)

Fluffy baked egg muffins with vibrant vegetables and melted cheese, perfect for a nutritious start or quick 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

# How-To Steps:

01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a large bowl, whisk together the eggs, milk, salt, and black pepper until thoroughly combined and lightly frothy.
03 - Add diced bell peppers, spinach, red onion, cherry tomatoes, shredded cheese, and any optional mix-ins. Stir gently to distribute evenly.
04 - Divide the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
05 - Bake in the preheated oven for 18 to 22 minutes until the centers are set and the tops are lightly golden.
06 - Let the muffins cool in the tin for 5 minutes before removing. Serve warm or cool completely before storing.

# Expert Tips:

01 -
  • They're ready to eat straight from the fridge, which means you can actually stick to healthy breakfasts even on chaotic mornings.
  • Every muffin tastes homemade but tastes like you planned ahead, not like you're scrambling.
  • You control what goes in, so there's no mystery ingredients or added sugar lurking in store-bought versions.
02 -
  • Don't skip the 5-minute cool-down time or your muffins will crumble in your hands—I learned this by serving slightly-too-hot ones to guests and watching them literally fall apart on their plates.
  • If your vegetables are particularly watery (like fresh zucchini), pat them dry first or they'll make the muffins soggy by day two.
03 -
  • Grease your tin generously even with silicone liners, because nobody wants to fight their breakfast out of a muffin cup before 9 a.m.
  • If you're making several batches, prep all your vegetables the night before and store them in containers so assembly becomes genuinely quick.
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