Baked Vegetable Egg Muffins 🥚🥦

These Baked Vegetable Egg Muffins are light, fluffy, protein-rich, and packed with colorful vegetables. They’re perfect for breakfast, meal prep, brunch, or a quick grab-and-go snack.

Ingredients

• 8 large eggs
• ¼ cup milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ cup shredded cheddar cheese
• ½ cup diced bell pepper
• ½ cup chopped spinach
• ¼ cup finely diced onion
• ¼ cup chopped mushrooms
• ¼ cup cherry tomatoes, finely chopped
• 2 tablespoons chopped fresh parsley

Directions

1. Prepare the Oven

Preheat your oven to 375°F (190°C).

Grease a 12-cup muffin tin thoroughly with cooking spray or butter.

2. Prepare the Vegetables

Dice all the vegetables into small pieces.

If using mushrooms or watery vegetables, sauté them in a skillet for 2–3 minutes first to remove excess moisture.

3. Make the Egg Mixture

Crack the eggs into a large bowl.

Add the milk, salt, black pepper, garlic powder, and Italian seasoning.

Whisk until smooth and well combined.

Stir in the shredded cheddar cheese and parsley.

4. Fill the Muffin Cups

Divide the vegetables evenly among the muffin cups.

Pour the egg mixture over the vegetables, filling each cup approximately ¾ full.

Don’t fill them completely because the eggs will puff up as they bake.

5. Bake

Bake for approximately 18–22 minutes, until the egg muffins are puffed and the centers are set.

A toothpick inserted into the center should come out clean.

6. Cool and Serve

Let the muffins cool in the pan for 5 minutes.

Run a small knife around the edges if necessary, then carefully remove them.

Serve warm.

Easy Variations

Spinach & Feta

Replace the cheddar with ½ cup crumbled feta.

Ham & Cheese

Add ½ cup diced cooked ham for a heartier breakfast.

Broccoli & Cheddar

Use finely chopped steamed broccoli with sharp cheddar.

Mexican Style

Add corn, diced jalapeño, bell pepper, and a little shredded Monterey Jack.

Mediterranean

Use spinach, tomatoes, feta, olives, and oregano.

Tips for Perfect Egg Muffins

Don’t overfill the cups: Leave room for the eggs to rise.

Cook watery vegetables first: This prevents soggy egg muffins.

Don’t overbake: Remove them as soon as the centers are set to keep them tender.

Use silicone liners: They make removing the muffins especially easy.

Storage

Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave for approximately 20–30 seconds.

They can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Fluffy eggs, melted cheese, and colorful vegetables come together in these easy baked egg muffins—a simple, nutritious breakfast that’s perfect for busy mornings.