Vegetable and Cheese Egg Muffins

A quick and easy high protein breakfast option!

Course Breakfast

Cuisine Breakfast

Keyword egg muffins, high protein recipe, make ahead breakfast muffins

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 99kcal

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.

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.