Fluffy Egg Muffins Veggies Cheese (Print Version)

Fluffy egg muffins loaded with fresh vegetables and cheese, perfect for a healthy breakfast or snack anytime.

# What You’ll Need:

→ Eggs

01 - 8 large eggs
02 - 60 ml milk (dairy or non-dairy)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 120 ml diced bell peppers (red, yellow, or green)
06 - 120 ml chopped spinach
07 - 60 ml diced red onion
08 - 120 ml cherry tomatoes, halved

→ Cheese

09 - 90 ml shredded cheddar cheese (or feta, mozzarella, or Swiss)

→ Optional Mix-Ins

10 - 60 ml 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 combined and slightly frothy.
03 - Stir in diced bell peppers, chopped spinach, red onion, cherry tomatoes, shredded cheese, and any optional mix-ins until evenly distributed.
04 - Divide mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 - Bake in the preheated oven for 18 to 22 minutes, or until muffins are set in the center and lightly golden on top.
06 - Let muffins cool in the tin for 5 minutes before removing. Serve warm or allow to cool completely for storage.

# Additional Tips::

01 -
  • They taste nothing like "healthy food" should taste—genuinely delicious and perfectly portable.
  • Your whole vegetable garden (or grocery haul) gets used up in one batch.
  • Frozen egg muffins reheat faster than you can make toast.
02 -
  • Overfilled muffin cups will overflow and create a stuck mess; three-quarters full is genuinely the sweet spot.
  • If your vegetables release a lot of water (like fresh tomatoes), pat them dry first or you'll end up with watery instead of fluffy muffins.
03 -
  • Room temperature eggs whisk more evenly and incorporate the milk better than cold ones straight from the fridge.
  • If you're making these regularly, prep all your vegetables the night before and keep them in a bowl covered with plastic wrap—assembly becomes five minutes instead of twenty.
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