Veggie Egg Muffins Recipe

Table of Contents


  • 6 large eggs
  • 1/2 cup milk
  • 1 cup diced bell peppers (any color)
  • 1 cup diced tomatoes
  • 1 cup chopped spinach
  • 1/2 cup diced red onion
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice)
  • Salt and pepper to taste
  • Cooking spray or muffin liners


  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, crack the eggs and whisk them together. Add milk to the eggs and whisk until well combined.
  3. Add the diced bell peppers, tomatoes, chopped spinach, and red onion to the egg mixture. Stir in the shredded cheese. Mix everything thoroughly.
  4. Season the mixture with salt and pepper to taste. Remember that the cheese can add saltiness, so be mindful of the overall salt content.
  5. Grease a muffin tin with cooking spray or line it with muffin liners to prevent sticking.
  6. Spoon the egg and vegetable mixture evenly into each muffin cup, filling them about 2/3 full.
  7. Bake in the preheated oven for 20-25 minutes or until the muffins are set and the tops are golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean when they are done.
  8. Once cooked, remove the muffins from the oven and let them cool for a few minutes in the tin. Then transfer them to a wire rack to cool completely.
  9. Serve the Veggie Egg Muffins warm or at room temperature. They can be stored in an airtight container in the refrigerator for a few days.

Feel free to customize this recipe by adding other vegetables, herbs, or spices according to your preferences.

These Veggie Egg Muffins make a convenient and nutritious breakfast or snack option. Enjoy!

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