Fluffy egg muffins with veggies (Printable version)

Fluffy baked egg muffins packed with fresh vegetables and melted cheese, great for a healthy start or snack.

# Ingredient list:

→ Eggs

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 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

# Step-by-step guide:

01 - Set oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a large bowl, whisk together eggs, milk, salt, and black pepper until fully combined and frothy.
03 - Add diced bell peppers, spinach, red onion, cherry tomatoes, shredded cheese, and any optional mix-ins to the egg mixture. Stir gently to blend evenly.
04 - Distribute the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes or until muffins are firm in the center and lightly browned on top.
06 - Allow muffins to cool in the tin for 5 minutes before removing. Serve warm or cool completely for later use.

# Expert tips:

01 -
  • They're done in under 40 minutes and make enough for nearly two weeks of breakfasts.
  • Zero guilt about breakfast because you see every vegetable that goes in.
  • Customize them however you want—spinach one week, mushrooms and bell peppers the next.
02 -
  • Don't skip whisking the eggs with milk—it's what makes them fluffy instead of dense and rubbery.
  • Vegetables that release a lot of water (like zucchini or mushrooms) should be cooked or squeezed dry first, or they'll make the eggs watery.
03 -
  • Use a small ice cream scoop or measuring spoon to divide the mixture perfectly evenly among the cups—consistency is your friend.
  • If your oven runs hot, start checking at 18 minutes; a slightly underbaked center is better than a rubbery one because they continue cooking as they cool.
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