I love this recipe because it is simple, nutritious, and incredibly versatile. I like how everything comes together in one bowl, and I appreciate that I can enjoy a protein-packed meal that reheats beautifully. I also find these muffins great for using up leftover vegetables in the fridge.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 large eggs 1/2 cup milk (or dairy-free alternative) 1 cup bell peppers (diced, any color) 1/2 cup spinach (chopped) 1/2 cup cherry tomatoes (halved) 1/4 cup red onion (finely chopped) 1/2 cup shredded cheese (cheddar or your choice, optional) Salt and pepper (to taste) 1 teaspoon garlic powder (optional) 1 teaspoon dried oregano (optional)
Directions
I start by preheating the oven to 350°F (175°C) and greasing a muffin tin or lining it with muffin liners. In a large bowl, I whisk together the eggs and milk until fully combined, then season with salt, pepper, garlic powder, and oregano if I’m using them.
I stir in the bell peppers, spinach, cherry tomatoes, and red onion, folding in the shredded cheese if I choose to include it. I evenly divide the mixture into the prepared muffin tin, filling each cup about two-thirds full. I bake the muffins until they are set and lightly golden on top, then let them cool slightly before removing them from the pan.
Servings and Timing
I usually get about 12 egg muffins from this recipe, which serves roughly 4 to 6 people depending on portion size. I spend about 10 minutes preparing everything and around 20 minutes baking, bringing the total time to about 30 minutes.
Variations
I sometimes add mushrooms, zucchini, or broccoli for extra vegetables. When I want more protein, I mix in cooked beans or lentils. I also enjoy changing the cheese or using fresh herbs like parsley or basil for a different flavor profile.
Storage/Reheating
I store leftover egg muffins in an airtight container in the refrigerator for up to four days. When reheating, I warm them in the microwave for about 20–30 seconds or briefly in the oven until heated through.
FAQs
Can I make these egg muffins ahead of time?
I often make them in advance because they store and reheat very well.
Can I freeze veggie egg muffins?
I freeze them individually and reheat straight from frozen when needed.
How do I prevent them from sticking?
I grease the muffin tin well or use liners to avoid sticking.
Can I make them dairy-free?
I use a dairy-free milk and skip the cheese or use a plant-based alternative.
Why did my egg muffins deflate?
I notice slight deflation is normal as they cool, but they still taste great.
Can I use egg whites only?
I replace whole eggs with egg whites for a lighter version.
Are these good for kids?
I find them very kid-friendly, especially when I use mild vegetables and cheese.
How do I know when they’re done?
I insert a toothpick into the center, and if it comes out clean, they’re ready.
Can I add spices?
I like adding paprika, chili flakes, or Italian seasoning for extra flavor.
What’s the best way to serve them?
I enjoy them warm on their own or paired with toast or a side salad.
Conclusion
I keep these veggie egg muffins in regular rotation because they are easy, healthy, and incredibly convenient. I love having a ready-to-go option that tastes fresh, satisfying, and homemade every time.
