Here’s a delicious, versatile recipe for Savory Egg Muffins—perfect for breakfast, meal prep, or a snack 🥚🧀🥦
Savory Egg Muffins with Vegetables & Cheese
Ingredients (makes 12 muffins)
- 6 large eggs
- ½ cup milk (any kind)
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup mixed vegetables, chopped (bell peppers, spinach, mushrooms, onions, broccoli, etc.)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
- ½ tsp dried herbs (optional; thyme, oregano, or parsley)
- Cooking spray or a little oil for muffin tin
Instructions
- Preheat oven
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or oil. - Prepare vegetables
If using raw vegetables that release water (like mushrooms or zucchini), sauté lightly for 2–3 minutes to remove excess moisture. Spinach can be used raw or lightly wilted. - Mix eggs and milk
In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and herbs until smooth. - Assemble muffins
Evenly distribute vegetables and cheese into the muffin cups. Pour the egg mixture over, filling about 3/4 full. - Bake
Bake for 20–25 minutes, or until eggs are set and a toothpick inserted in the center comes out clean. - Cool & serve
Let cool 5 minutes before removing from tin. Serve warm or refrigerate for 3–4 days. Can also be frozen for up to 2 months.
Tips & Variations
- Meat lovers: add cooked bacon, sausage, or ham
- Dairy-free: omit cheese or use a plant-based cheese
- Extra fluffy: add 1 tsp baking powder to the egg mixture
- Meal prep: store in an airtight container; reheat in the microwave 30–45 seconds
If you want, I can also give you a high-protein, low-carb version with spinach, tomatoes, and feta that’s perfect for Keto or fitness meal prep. Do you want me to make that version too?
