Veggie Egg Muffins Protein (Printable)

Fluffy egg bites with spinach, bell pepper, and cheddar, perfect for a quick protein-rich breakfast or snack.

# What You'll Need:

→ Vegetables

01 - 1 cup baby spinach, chopped
02 - 1/2 cup red bell pepper, diced
03 - 1/2 cup cherry tomatoes, quartered
04 - 1/4 cup red onion, finely diced

→ Eggs & Dairy

05 - 8 large eggs
06 - 1/4 cup milk (dairy or unsweetened plant-based)
07 - 1/2 cup shredded cheddar cheese (optional)
08 - Salt and black pepper, to taste

→ Herbs & Seasonings

09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon dried oregano or Italian seasoning

# How to Make It:

01 - Preheat the oven to 350°F and grease a 12-cup muffin tin or line with silicone muffin cups.
02 - Whisk together eggs, milk, salt, pepper, garlic powder, and oregano in a large bowl until fully blended.
03 - Fold chopped spinach, red bell pepper, cherry tomatoes, red onion, and half of the cheese into the egg mixture gently.
04 - Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
05 - Sprinkle the remaining cheese over each filled muffin cup, if using.
06 - Bake for 18 to 22 minutes until the egg muffins are firm and lightly golden on top.
07 - Allow muffins to cool briefly in the tin before removing. Serve warm or store for later use.

# Expert Tips:

01 -
  • They're ready to grab on chaotic mornings when breakfast is the last thing you want to think about.
  • One batch feeds you all week, and reheating takes less time than pouring coffee.
  • They taste indulgent enough to feel like a treat, but your body knows you're doing something right.
02 -
  • Don't skip the whisking step—it's what separates fluffy muffins from dense, flat ones that taste like scrambled eggs in a cup.
  • If your eggs look watery on top at the 18-minute mark, they need a few more minutes; if the edges are browning too fast, lower your oven to 325°F and bake a bit longer.
03 -
  • Let the filled muffin tin sit at room temperature for five minutes before baking—it helps them cook more evenly and rise higher.
  • The real trick is not overbaking them; slightly underdone in the very center is perfect because they firm up as they cool and taste infinitely better than tough ones.
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