Veggie and Egg Muffins
Wholesome bites packed with flavor and nutrition, perfect for breakfast, lunch, or a quick snack.
Equipment
- Muffin tin
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
Main ingredients
- 6 large large eggs
- 1 cup milk (or plant-based alternative)
- 1 cup bell peppers, diced (any color)
- 1 cup fresh spinach, chopped
- ½ cup shredded cheese (cheddar or mozzarella)
- ½ cup onion, diced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Optional: fresh herbs (e.g., parsley or chives) for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with paper liners for easy removal.
- In a large mixing bowl, crack the eggs and whisk them together until well blended. Add the milk, salt, pepper, garlic powder, and paprika, continuing to whisk until the mixture is creamy and smooth.
- Fold in the diced bell peppers, chopped spinach, onion, and shredded cheese.
- Carefully pour the egg and vegetable mixture into the prepared muffin tin. Fill each cup to about three-quarters full to allow room for rising during baking.
Baking
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the muffins are puffed and set in the center.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
Pro Tips: For extra flavor, sauté the onions and peppers in a skillet before adding them to the egg mixture. Feel free to experiment with add-ins like cooked sausage, feta cheese, or other vegetables. Store leftovers in an airtight container in the refrigerator; they’re perfect for quick breakfasts or snacks. Reheat in the microwave for about 30 seconds before serving to enjoy them warm again.