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!
What makes this version different
- 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
The ingredient lineup
- 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.
Time and servings
- Servings: 6 muffins
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories per serving: 120 kcal
Variations I love
- 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.
What to do with leftovers
- 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 long does Egg Muffins with Veggies and Cheese last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This recipe freezes well for up to 2-3 months. Reheat directly from frozen in the microwave for 45-60 seconds, or warm in the oven at 300°F (150°C) for 5-7 minutes.
Can I substitute eggs in this recipe?
I’ve found that you can substitute 10 egg whites for the 6 whole eggs for a lower-calorie option, which changes the texture slightly. For a dairy-free version, use non-dairy milk and either skip the cheese entirely or opt for a dairy-free shredded cheese alternative.
How long does this need to chill before serving?
This recipe does not require chilling before serving. The egg muffins are best served warm, directly after baking for 18-20 minutes, or after cooling for a few minutes before removing from the tin. They are designed for immediate enjoyment.
What goes well with Egg Muffins with Veggies and Cheese?
In my experience, these versatile egg muffins pair wonderfully with a fresh fruit salad or a simple green salad for a light meal. A side of whole-wheat toast or a cup of coffee also complements this protein-packed breakfast perfectly.
Is Egg Muffins with Veggies and Cheese gluten-free?
Yes, this recipe is naturally gluten-free as written, containing no ingredients with gluten. It’s a fantastic option for those following a gluten-free diet without needing any specific swaps or modifications to the ingredients listed.
Before you go
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!
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Egg Muffins with Veggies and Cheese
- Total Time: PT30M
- Yield: 6 muffins 1x
- Diet: Vegetarian
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
- 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
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: PT10M
- Cook Time: PT20M
- Category: Breakfast
- Method: Baking
- Cuisine: American
