Fluffy Egg Muffins Veggies Cheese (Printable)

Fluffy baked egg cups packed with colorful vegetables and melted cheese for a healthy breakfast or snack.

# What You'll Need:

→ 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 cherry tomatoes, halved

→ 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

# How to Make It:

01 - Preheat the oven to 350°F. 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 well blended and slightly frothy.
03 - Add diced vegetables, shredded cheese, and any optional mix-ins to the egg mixture. Stir to combine evenly.
04 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes until the muffins are set in the center and lightly golden on top.
06 - Allow muffins to cool in the tin for 5 minutes before removing. Serve warm or cool completely for storage.

# Expert Suggestions:

01 -
  • They're genuinely filling and keep you satisfied through mid-morning without that sugar crash.
  • Your kitchen smells incredible while they bake, and cleanup is just a quick rinse of the muffin tin.
  • You can make a whole batch Sunday evening and eat like you've got a personal chef all week long.
02 -
  • Don't skip the resting time in the tin—I learned this the hard way when I tried to pop them out hot and they crumbled, though they still tasted fine crumbled over toast.
  • If your veggies are particularly watery (like zucchini), pat them dry first or your muffins might come out a bit soggy at the edges.
  • The baking time varies slightly depending on how full you fill each cup and your oven's particular temperament, so start checking around eighteen minutes.
03 -
  • Whisk the eggs with genuine enthusiasm and let them sit for two minutes—this aerates them and creates a fluffier final texture that feels almost cloud-like.
  • Don't fear slightly overcooked muffins; they're still tender and forgiving, whereas undercooked ones feel a bit gluey in the center.
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