Description
These easy make-ahead egg and veggie breakfast muffins are the perfect grab-and-go breakfast for busy mornings. Packed with protein and veggies, they’re customizable, delicious, and can be made ahead for the whole week.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (whole, 2%, or unsweetened almond milk)
- 1/2 cup shredded cheddar cheese (sharp cheddar recommended)
- 1/2 cup diced bell pepper (any color, mix of red and green for color)
- 1/4 cup finely diced onion (yellow or sweet onion)
- 1 cup roughly chopped spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon olive oil (or avocado oil)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with non-stick cooking spray or line with silicone muffin liners.
- Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add diced onion and bell pepper. Cook for 3-4 minutes until softened and onion is translucent. Add chopped spinach and cook for 1 minute until wilted. Set aside to cool slightly.
- In a large mixing bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until light and frothy.
- Add sautéed veggies and 1/2 cup shredded cheddar cheese to the egg mixture. Stir gently until evenly distributed.
- Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full. Use a 1/4-cup measuring cup for even portions.
- Bake for 15-18 minutes, until the muffins are set in the center and edges are lightly golden. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the tin for 5 minutes. Run a small knife around the edges to loosen, then transfer to a wire rack to cool completely before storing.
Notes
Sautéing veggies first prevents soggy muffins. Let muffins cool completely before storing to avoid condensation. For best texture, use room temperature eggs. These muffins taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1
- Sodium: 220
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 9
Keywords: egg muffins, breakfast muffins, make-ahead breakfast, egg and veggie muffins, meal prep breakfast, healthy breakfast, gluten-free breakfast, low-carb breakfast