Description
Savory, protein-packed egg muffins filled with fresh vegetables and herbs. Perfect for quick breakfasts or nutritious snacks on the go. Light, flavorful, and endlessly customizable.
Ingredients
8 large eggs
1/4 cup milk (dairy or plant-based)
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1/2 cup red bell pepper, finely diced
1/2 cup zucchini, finely chopped
1/4 cup red onion, finely chopped
1/4 cup baby spinach, chopped
1/4 cup crumbled feta cheese (optional)
Olive oil or nonstick spray, for greasing
Instructions
- Preheat oven to 350°F (180°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Divide the chopped vegetables evenly among the muffin cups.
- Pour the egg mixture into each cup, filling them about three-quarters full.
- Sprinkle feta cheese on top if using.
- Bake for 20–22 minutes, until the eggs are set and lightly golden on top.
- Let muffins cool for a few minutes before carefully removing them from the tin.
Notes
Use silicone muffin pans to prevent sticking.
Customize with other vegetables like mushrooms, carrots, or tomatoes.
Add cooked bacon or sausage for extra protein.
Skip the cheese or use plant-based cheese for a dairy-free version.
Store in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 140mg
