Save to Pinterest I started making these veggie egg muffins back when I worked at a bakery that opened at 5 AM. My breaks were nonexistent and breakfast became whatever I could eat with one hand while proofing dough. These muffins saved me from that sad vending machine coffee cycle.
My roommate used to roll her eyes at my meal prep Sundays until the day she tried one of these fresh from the oven. Now she asks when batch day is and hovers around the kitchen pretending to just be getting water.
Ingredients
- 8 large eggs: Room temperature eggs whisk up fluffier and incorporate more air for that light texture
- 1/4 cup milk: Any milk works here but whole milk or unsweetened oat milk adds the creamiest result
- 1 cup baby spinach chopped: Spinach cooks down so much you can easily add more without throwing off the ratios
- 1/2 cup red bell pepper diced: Red bell peppers bring natural sweetness that balances the savory eggs
- 1/2 cup cherry tomatoes quartered: Cherry tomatoes hold their shape better than larger tomatoes and burst a little when you bite into them
- 1/4 cup red onion finely diced: Red onion mellows out during baking and adds just enough bite
- 1/2 cup shredded cheddar cheese: Sharp cheddar gives you more flavor with less cheese but feta works if you want it tangier
- 1/2 tsp garlic powder: Garlic powder distributes evenly and infuses the whole egg mixture
- 1/2 tsp dried oregano: Dried oregano holds up better than fresh herbs during the baking time
- Salt and black pepper: Eggs need more salt than you think so don not be shy with the seasoning
Instructions
- Preheat your oven to 350°F
- Get that oven heating while you prep everything else so you are not waiting around later
- Prep your muffin tin
- Grease every cup thoroughly or use silicone liners because sticky muffin situations are frustrating
- Whisk the eggs with milk
- Beat the eggs and milk until the mixture is one uniform color and slightly frothy
- Season the egg mixture
- Add salt pepper garlic powder and oregano and whisk again to distribute everything evenly
- Add all your vegetables
- Throw in the spinach bell pepper tomatoes onion and half the cheese then stir gently to combine
- Fill the muffin cups
- Divide the mixture between all 12 cups filling each about three quarters full
- Top with remaining cheese
- Sprinkle the rest of the cheese over each muffin for that golden cheesy top
- Bake until set
- Bake for 18 to 22 minutes until the centers are set and the tops are lightly golden
- Cool before removing
- Let them sit for a few minutes so they set up completely and release easily from the tin
Save to Pinterest These became my go to contribution for brunch potlucks after the time I brought store bought pastries and watched them sit ignored while someone else homemade egg bites disappeared in minutes.
Making Them Your Own
Swap in whatever vegetables you have in the fridge because the ratios are forgiving. Zucchini mushrooms broccoli and even leftover roasted vegetables all work beautifully here.
Storage That Actually Works
Let them cool completely before tossing them in a container or they will steam each other into a rubbery texture. Reheat in the microwave for 30 to 45 seconds or eat them cold if you are really rushed.
Freezing For Later
Flash freeze them on a baking sheet first so they do not stick together then transfer to a freezer bag. They will keep for up to two months and reheat straight from frozen.
- Thaw overnight in the fridge for the best texture
- Add fresh herbs like chives or parsley after baking for a pop of color
- Double the batch and freeze half because they disappear faster than you expect
Save to Pinterest There is something genuinely satisfying about opening the fridge to see a stack of these ready to go. They make the whole week feel more put together.
Recipe FAQs
- → Can I use different vegetables in these egg muffins?
Yes, feel free to swap in zucchini, mushrooms, broccoli, or other veggies you prefer to customize the flavor.
- → How can I make these muffins dairy-free?
Use unsweetened plant-based milk and cheese alternatives to keep them dairy-free while maintaining creamy texture.
- → What’s the best way to store leftover egg muffins?
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months for longer storage.
- → Can these be reheated safely in the microwave?
Yes, reheat for 30 to 45 seconds until warm, ensuring they remain moist and delicious.
- → Are these egg muffins suitable for low-carb diets?
Absolutely, they are low in carbohydrates and high in protein, making them a healthy low-carb choice.