Fluffy Egg Muffins Veggies Cheese (Printable)

Fluffy baked muffins packed with colorful veggies and melty cheese. Easy to customize and perfect for any time.

# What you'll need:

→ Eggs and Dairy

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 fresh spinach
07 - 1/4 cup diced red onion
08 - 1/2 cup halved cherry tomatoes

→ 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

# Method:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a large bowl, whisk the eggs, milk, salt, and black pepper until fully blended and slightly frothy.
03 - Add diced bell peppers, spinach, red onion, cherry tomatoes, cheese, and any optional mix-ins to the egg mixture. Stir gently to combine evenly.
04 - Divide the mixture evenly among the 12 muffin cavities, filling each approximately three-quarters full.
05 - Bake for 18 to 22 minutes, until the egg muffins are set in the center and lightly golden on top.
06 - Let the muffins cool in the pan for 5 minutes before removing. Serve warm or cool completely prior to storage.

# Expert Advice:

01 -
  • They're ready in under 40 minutes and taste even better reheated, making them the perfect grab-and-go breakfast that actually feels homemade.
  • You can throw in whatever vegetables you have lurking in your crisper drawer, so they adapt to what you're in the mood for.
  • The texture is somehow both fluffy and satisfying, with melty cheese pockets that make each bite feel a little bit indulgent.
02 -
  • Overfilling the cups is the quickest way to end up with muffins that overflow—stick to 3/4 full and you'll have perfect results every time.
  • Don't skip the resting time; those 5 minutes in the tin let them set up just enough to pop out without falling apart.
03 -
  • Chop your vegetables finely so they cook through evenly and distribute throughout the muffins without creating tough pockets.
  • Room temperature ingredients blend together more smoothly and create a lighter, fluffier texture than cold eggs straight from the fridge.
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