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Veggie Egg Muffins for Brunch

Veggie Egg Muffins for Brunch

Start your day with delicious Veggie Egg Muffins for Brunch. Packed with veggies and protein, these easy-to-make muffins are perfect for meal prep or hosting guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 muffins
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large Eggs
  • 1/2 cup Milk (or almond milk for dairy-free option)
  • 1 cup Shredded cheddar cheese
  • 1 cup Diced bell peppers
  • 1 cup Chopped spinach
  • 1/2 cup Diced onions
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Olive oil

Equipment

  • Mixing bowls
  • Whisk
  • Skillet
  • Muffin tin
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C) and coat a muffin tin with nonstick spray.
  2. Chop your veggies into small, bite-sized pieces.
  3. In a skillet over medium heat, add olive oil and sauté onions, bell peppers, and spinach until soft.
  4. In a mixing bowl, crack the eggs and whisk until smooth, then add milk, salt, and pepper. Whisk again.
  5. Fold in the sautéed veggies and shredded cheese into the egg mixture.
  6. Spoon the egg mixture into each muffin cup, filling them about three-quarters full.
  7. Bake for 15–20 minutes until the tops are set and lightly golden.
  8. Let the muffins cool for a few minutes before serving.

Nutrition

Calories: 120kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 160mgSodium: 260mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 6mg

Notes

Fresh veggies enhance flavor and texture, and don’t skip the cooling step to maintain the muffins' shape. Feel free to experiment with add-ins like herbs or spices for a personalized twist! Store them in the fridge for up to 4 days or freeze for longer storage. Perfect for meal prep—just reheat in the microwave or oven!
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