Cheesy Vegetable Egg Muffins
Description
These Cheesy Vegetable Egg Muffins are fluffy, savory, and packed with colorful vegetables and melty cheese. They’re high in protein, naturally low in carbs, and perfect for breakfast meal prep, brunch, or a healthy snack. Ready in under 30 minutes, these portable egg muffins stay delicious for days and can even be frozen for quick grab-and-go breakfasts.
Ingredients
For the Egg Muffins
- 8 large eggs
- ¼ cup milk
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup diced red bell pepper
- ¼ cup finely chopped green onions
- ¼ cup chopped parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
- 1 tbsp melted butter or olive oil (for greasing the muffin pan)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line it with silicone muffin liners.
- In a large mixing bowl, whisk together the eggs and milk until smooth and slightly frothy.
- Stir in the garlic powder, onion powder, salt, black pepper, and paprika.
- Fold in the shredded cheese, diced bell pepper, green onions, and chopped parsley.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the tops are lightly golden and the centers are fully set.
- Let the muffins cool in the pan for 5 minutes before removing.
- Serve warm or allow them to cool completely before storing.
Tips & Notes
- Add cooked bacon, sausage, or diced ham for extra protein.
- Mix in spinach, mushrooms, broccoli, or zucchini for more vegetables.
- Don’t overfill the muffin cups, as the eggs will puff up while baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and reheat in the microwave for 30–60 seconds.
Servings
- Makes: 12 egg muffins
Approximate Nutrition (Per Muffin)
- Calories: 110
- Protein: 8g
- Carbohydrates: 2g
- Fat: 7g
- Fiber: 0.5g