Fluffy, protein-packed egg muffins loaded with fresh vegetables and melty cheese. A perfect make-ahead breakfast or snack that’s low-carb and full of flavor!

Why You’ll Love This Recipe

Quick and easy to prepare
Low-carb and high in protein
Great for meal prep and on-the-go breakfasts
Customizable with your favorite veggies and cheese
Perfect for keto, gluten-free, and vegetarian diets

Ingredients

6 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bell peppers, finely chopped
1/2 cup spinach, chopped
1/4 cup red onion, finely diced
1/2 cup shredded cheddar cheese (or your favorite cheese)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional)
Olive oil or non-stick spray for greasing

Directions

Preheat oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick spray.
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika.
Stir in the chopped bell peppers, spinach, red onion, and shredded cheese.
Divide the mixture evenly among the muffin cups, filling each about ¾ full.
Bake for 18-20 minutes or until the egg muffins are set and slightly golden on top.
Remove from the oven and let them cool for a few minutes before removing from the tin.
Serve warm, or store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20-30 seconds before serving.

Servings and Timing

Servings: 6 muffins
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 120 kcal

Variations

Meaty Option: Add cooked bacon, ham, or sausage for extra protein.
Dairy-Free: Use non-dairy milk and skip the cheese or use dairy-free cheese.
Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes.
Different Veggies: Swap in mushrooms, zucchini, or tomatoes.
Herb Infusion: Mix in fresh parsley, basil, or cilantro for extra flavor.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze for up to 2 months. Reheat directly from frozen in the microwave for 45-60 seconds.
Reheating: Microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

How do I prevent egg muffins from sticking to the pan?

Grease the muffin tin well with olive oil or use silicone muffin liners.

Can I use egg whites instead of whole eggs?

Yes, substitute 10 egg whites for 6 whole eggs for a lower-calorie option.

What type of cheese works best?

Cheddar, feta, mozzarella, or pepper jack all work great.

Can I make these muffins in advance?

Yes, they store well and are perfect for meal prep.

How do I keep them from getting soggy?

Let them cool completely before storing in an airtight container.

Can I add meat to these muffins?

Absolutely! Cooked bacon, sausage, or ham are great additions.

Are these muffins keto-friendly?

Yes, they are low in carbs and high in protein.

Can I bake these in a mini muffin tin?

Yes, adjust the baking time to about 10-12 minutes.

Do these taste good cold?

Yes, they are great cold, but warming them enhances the flavor.

Can I double the recipe?

Yes, just use a second muffin tin and adjust the ingredient quantities accordingly.

Conclusion

These Egg Muffins with Veggies and Cheese are an easy, healthy, and delicious way to start your day. Packed with protein, customizable with your favorite ingredients, and perfect for meal prep, they make a great breakfast or snack. Try different variations to find your favorite combination and enjoy a nutritious meal on the go!

Egg Muffins with Veggies and Cheese

Author: Chef Clara
Total Time: 30 minutes
Yield: 6 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy, protein-packed egg muffins loaded with vegetables and cheese—a perfect make-ahead breakfast or snack that’s low-carb and delicious!

Ingredients

Scale

6 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bell peppers, finely chopped
1/2 cup spinach, chopped
1/4 cup red onion, finely diced
1/2 cup shredded cheddar cheese (or your favorite cheese)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional)
Olive oil or non-stick spray for greasing

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Instructions

Preheat oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick spray.
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika.
Stir in the chopped bell peppers, spinach, red onion, and shredded cheese.
Divide the mixture evenly among the muffin cups, filling each about ¾ full.
Bake for 18-20 minutes or until the egg muffins are set and slightly golden on top.
Remove from the oven and let them cool for a few minutes before removing from the tin.
Serve warm, or store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20-30 seconds before serving.

Notes

You can swap veggies based on preference (mushrooms, tomatoes, or zucchini work well).
Use any cheese you love—feta, mozzarella, or pepper jack for a twist.
Make them dairy-free by using plant-based milk or skipping cheese.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American