Veggie Egg Muffins Protein (Printable Version)

Fluffy egg bites loaded with fresh vegetables and cheese for a nutritious breakfast or snack.

# What You'll Need:

→ Vegetables

01 - 1 cup chopped baby spinach
02 - 1/2 cup diced red bell pepper
03 - 1/2 cup quartered cherry tomatoes
04 - 1/4 cup finely diced red onion

→ Eggs & Dairy

05 - 8 large eggs
06 - 1/4 cup milk (dairy or unsweetened plant-based)
07 - 1/2 cup shredded cheddar cheese or feta (optional)
08 - Salt, to taste
09 - Black pepper, to taste

→ Herbs & Seasonings

10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon dried oregano or Italian seasoning

# Directions:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with silicone muffin cups.
02 - In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and oregano until smooth.
03 - Fold chopped spinach, bell pepper, cherry tomatoes, red onion, and half of the cheese into the egg mixture.
04 - Divide the mixture evenly among muffin cups, filling each about three-quarters full.
05 - Sprinkle the remaining cheese over each filled muffin cup, if using.
06 - Bake for 18 to 22 minutes until muffins are set and lightly golden on top.
07 - Allow muffins to cool for a few minutes before removing from the tin. Serve warm or store for later use.

# Additional Tips::

01 -
  • They sit in your fridge ready to grab, no excuses, no thinking required.
  • Every bite tastes savory and substantial, not like guilt masquerading as health food.
  • You can prep an entire week in under an hour, then forget about breakfast stress until next Sunday.
02 -
  • Don't skip the milk; it's the difference between a muffin and a scrambled egg situation.
  • Chop your vegetables into small, even pieces so they cook through in the short baking time and distribute evenly throughout.
  • If your muffins keep coming out slightly wet in the center, your oven might run cool; give them an extra minute or two next time.
03 -
  • Room-temperature eggs whisk more smoothly and create a lighter, fluffier texture than cold ones pulled straight from the fridge.
  • Don't overfill the muffin cups; a little headroom prevents overflow and ensures even cooking throughout.
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