Servings: 12 egg muffins
Prep Time: 10 minutes
Cook Time: 18–25 minutes
Total Time: ~35 minutes
Ingredients
Main Ingredients
- 8–10 large eggs
- ¼–½ cup milk or half-and-half
- 1½–2 cups mixed vegetables (spinach, bell peppers, onions, mushrooms), chopped
- ½–1 cup shredded cheese (cheddar, mozzarella, feta, or your choice)
Seasoning & Cooking
- Salt and black pepper, to taste
- Cooking spray or oil (for greasing the pan)
Instructions
-
Preheat & prep
Preheat oven to 350°F (175°C). Generously grease a 12-cup muffin tin to prevent sticking. -
Soften veggies (if needed)
Sauté firmer vegetables like onions or bell peppers for a few minutes until slightly soft. Let cool. -
Whisk the eggs
In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined. -
Add fillings
Stir in the prepared vegetables and most of the cheese, saving a little for the tops. -
Fill the muffin cups
Pour the mixture evenly into the muffin tin, filling each cup about ¾ full. Sprinkle remaining cheese on top. -
Bake
Bake for 18–25 minutes, or until the centers are set and the tops are lightly golden.
(They will puff up and settle as they cool—totally normal.) -
Cool & remove
Let cool for a few minutes, then gently run a knife around the edges and remove.
Additional Notes
- Weight-Watcher Friendly: Easily adjustable by choosing lower-fat cheese and extra veggies.
- Protein Boost: Add cooked turkey bacon, ham, or chicken.
- Flavor Tip: A pinch of garlic powder, paprika, or Italian seasoning works great.
Storage & Meal Prep
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for 20–30 seconds.
- These freeze well too—perfect for busy mornings.
