Veggie and Cheese Egg Muffins
Start your morning with these fluffy, protein-packed egg muffins! These portable bites combine colorful veggies and melty cheese in a perfectly portioned breakfast that’ll keep you energized.
They’re meal-prep friendly and customizable to your taste – just prep once and enjoy a week of delicious breakfasts.
Variations & Substitutions
You can swap in any protein you like – Canadian bacon, turkey, or chorizo work beautifully. For cheese lovers, try mixing it up with mozzarella, Swiss, or even tangy feta.
The veggie combinations are endless – try adding broccoli, mushrooms, or spinach. For extra flavor, experiment with fresh herbs like parsley, basil, or thyme.
Tips & Tricks for Perfect Results
Here’s my secret for perfectly textured egg muffins: use a water bath! Place your muffin tin on a rimmed baking sheet with about ¼-inch of water. This helps prevent rubbery texture and keeps them moist.
For easy removal, I highly recommend using silicone muffin liners or giving your pan a very thorough coating of cooking spray. When filling the cups, aim for about ⅔ to ¾ full – they’ll puff up during baking but will settle as they cool.
Making the Recipe Stand Out
To make these muffins extra special, I like to add a combination of cheeses – sharp cheddar for flavor and Parmesan for that nutty kick. For added nutrition and moisture, try incorporating cottage cheese into the mix.
The key to exceptional flavor is layering – start with your vegetables at the bottom, add cheese in the middle, and pour the seasoned egg mixture over top. This creates perfect distribution of ingredients in every bite.
Storage & Reheating
Once cooled completely, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap them individually and freeze for up to 3 months.
To reheat, wrap in a damp paper towel and microwave for 20-30 seconds from refrigerated, or 1-2 minutes from frozen. You can also reheat them in the air fryer at 375°F for 3-4 minutes for a perfectly crispy exterior.
Veggie and Cheese Egg Muffins
Ingredients
- 12 large eggs
- ¼ cup milk
- 3 cups mixed vegetables I recommend broccoli, bell peppers, mushrooms, spinach
- 1 cup shredded cheddar cheese
- ¼ cup Parmesan cheese
- 2 green onions thinly sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard powder
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 350°F and generously spray a 12-cup muffin tin with cooking spray.
- Chop your veggies and quickly sauté them in olive oil until tender-crisp. Let them cool slightly.
- Distribute the cooled vegetables and cheeses evenly among the muffin cups.
- Whisk together eggs, milk, and seasonings in a large bowl until well combined.
- Pour the egg mixture evenly over the vegetables.
- Bake for 22-25 minutes until the eggs are set.
