Savory Egg Veggie Muffins

Savory Egg & Veggie Muffins

Ingredients (Makes 6–8 muffins)

• 6 large eggs
• 1/4 cup milk (regular or almond milk)
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/4 cup chopped green onions
• 1/4 cup chopped bell peppers
• 1/4 cup cooked and chopped spinach (or fresh, finely chopped)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• Cooking spray or a little oil for greasing the pan

Optional add-ins:

• Cooked bacon bits
• Cooked sausage
• Mushrooms
• Diced tomatoes

Instructions

1. Preheat oven to 180°C (350°F).
2. Grease a muffin tin very well with oil or cooking spray (this prevents sticking!).
3. Add veggies to each cup
   Divide your chopped vegetables and any meat evenly into the muffin cups.
4. Make the egg mixture
   In a bowl, whisk together:

• Eggs
• Milk
• Salt
• Pepper
• Garlic powder Whisk until smooth and slightly frothy.

1. Pour into muffin tin
   Carefully pour the egg mixture into each cup, filling about 3/4 full.
2. Add cheese on top
   Sprinkle shredded cheese over each one.
3. Bake for 18–22 minutes
   They’re done when:

• The tops are golden
• The center is set (not jiggly)

1. Let cool for 5 minutes, then gently remove with a spoon or knife around the edges.

Tips for Perfect Egg Muffins

• Don’t overfill the cups — they rise while baking.
• If using watery veggies (like tomatoes), pat them dry first.
• Silicone muffin pans work best for easy removal.
• Want them extra fluffy? Add 1 tablespoon of cream cheese to the egg mixture.

Storage & Reheating

• Store in fridge for up to 4 days.
• Freeze for up to 2 months.
• Reheat in microwave for 30–45 seconds.