Vegetable and Cheese Egg Muffins
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Similar to a frittata but in convenient handheld size, egg muffins are the ultimate make ahead breakfast. With endless filling possibilities, you’ll find these on your meal prep menu week after week.
Egg muffins are a great high protein breakfast option that can be made ahead or whenever you want them. Choose your favorite ingredients to include and kick start your day with a delicious, healthy breakfast option.
Our mornings are super hectic and I find that, if I don’t have something premade to heat quickly, I forget to eat breakfast. These egg muffins have been a game changer for ensuring I start my day off with veggies and protein.
Ingredients for Vegetable and Cheese Egg Muffins
The great thing about this egg muffin recipe is that it is very versatile. You can easily change the vegetables and cheese to whatever you are craving.
- Large Eggs
- Milk – I would recommend 2% or whole milk.
- Salt and Pepper
- Baby Spinach
- Bell Pepper
- Shredded Cheddar Cheese
You could easily add meat to this recipe to add extra protein. Canadian bacon, ham, sausage, or bacon would all be good options, Just be sure to cook and crumble the sausage or pork bacon before adding it. Canadian bacon or ham won’t need to be precooked.
How to Make Egg Muffins
The full list of ingredients, including measurements, and step by step instructions can be found in the printable recipe card below. Here is a quick overview of how to bring this recipe from the screen to your table.
- Add your eggs to a large measuring cup or bowl. I like to use something with a spout to make it easy to add the eggs to the baking pan.
- Add milk, salt, and pepper.
- Whisk until well combined.
4. Add the chopped baby spinach to the muffin pan hulls.
5. Add chopped bell pepper.
6. Add shredded cheese.
7. Pour the egg mixture in and bake.
Once these are all baked to perfection, you can either enjoy them right away or store them in an airtight container for up to four (4) days. Just pop them into the microwave to reheat. These make a perfect grab and go breakfast that is healthy and offers protein and veggies!
More Easy Make Ahead Breakfast Recipes
- Pistachio Muffins
- Breakfast Sausage Roll-ups
- Ham, Egg, and Cheese Breakfast Calzones
- Vegetable Sausage Egg Bake
- Make Ahead Breakfast Burritos
Vegetable and Cheese Egg Muffins
Ingredients
- 6 large eggs
- ¼ cup milk
- 1 tsp salt
- ½ tsp pepper
- ½ cup chopped baby spinach
- ½ cup chopped red bell pepper
- â…“ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees and grease the muffin tin with olive oil or non-stick spray. Set aside.
- Add the eggs, milk, salt and pepper to a mixing bowl. Gently beat together until combined.6 large eggs, ¼ cup milk, 1 tsp salt, ½ tsp pepper
- Sprinkle even amounts of the chopped veggies and cheese in each muffin tin, just covering the bottom.½ cup chopped baby spinach, ½ cup chopped red bell pepper, ⅓ cup shredded cheddar cheese
- Pour the egg mixture on top, until it is almost filled. Leave ¼ inch space in each muffin tin.
- Cook for 20 minutes or until the edges are beginning to brown and the top looks solid.
- Allow to cool for at least 5 minutes before removing from the muffin tin.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Best served warm. Reheat leftovers in the microwave for 15-20 seconds.
- Make other variations using different veggies or by adding sausage or bacon. Recommend cooking the sausage or bacon before adding to the muffin tin.
- Make them dairy free by omitting the cheese and using dairy free milk instead of milk.
Nutrition
