Easy Make-Ahead Veggie and Cheese Egg Muffins
Prepare these simple, high-protein egg muffins loaded with vegetables and cheese. They are perfect for quick breakfasts and ideal for meal prep.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup milk (any kind)
- 1/2 cup cottage cheese (optional, for fluffiness)
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped spinach
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin or use silicone liners.
- In a large bowl, whisk the eggs, milk, and cottage cheese (if using) until fully combined and slightly frothy.
- Stir in the salt and pepper.
- Distribute the chopped vegetables and shredded cheese evenly among the muffin cups.
- Pour the egg mixture over the vegetables and cheese in each cup, filling them about three-quarters full.
- Bake for 15 to 18 minutes, or until the egg muffins are set in the center and lightly golden.
- Remove from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for later use.
Notes
- For freezer-friendly breakfast options, cool the muffins completely, then place them in a freezer-safe bag. Reheat from frozen in the microwave for 60 to 90 seconds.
- You can substitute the vegetables with cooked, crumbled sausage or diced ham for a different flavor profile.
- To make these low carb muffins, skip any starchy vegetables like onions.
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 1
- Sodium: 180
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 8
- Cholesterol: 140