Vegetable Egg Muffins
Start your day with a protein-packed, flavorful breakfast by making these Vegetable Egg Muffins! Brimming with diced bell peppers, spinach, juicy cherry tomatoes, red onion, and a hint of sharp cheddar cheese, these colorful, bite-sized delights bring vibrant veggies and rich flavors together in every bite. Perfect for meal prep, these egg muffins are easy to whip up in just 35 minutes, combining six simple ingredients with your favorite seasonal produce. Baked to perfection in a muffin tin, they’re portable, customizable, and ideal for busy mornings or as a healthy snack on the go. Enjoy them warm from the oven or store them for up to 5 days to make mornings effortless and delicious!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.25 cup Milk
- 0.5 cup Bell pepper, diced
- 0.5 cup Spinach, chopped
- 0.5 cup Cherry tomatoes, halved
- 0.25 cup Red onion, diced
- 0.5 cup Cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil.
In a large mixing bowl, crack the eggs and whisk them together with the milk until smooth. Add salt and black pepper, whisking again to combine.
Evenly distribute the bell pepper, spinach, cherry tomatoes, red onion, and cheddar cheese across the muffin cups.
Pour the egg mixture over the vegetables and cheese, filling each muffin cup about three-quarters full.
Carefully place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed and fully cooked through—a toothpick inserted into the center should come out clean.
Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes.
Run a knife around the edges of the muffins to loosen them, and gently lift them out of the muffin cups.
Serve warm, or let them cool completely before storing in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.0 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 701 mg | 54% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
