Egg Muffins with Veggies & Cheese

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Description:

These Egg Muffins with Veggies & Cheese are fluffy, protein-packed breakfast bites filled with colorful vegetables and melty cheese. They’re easy to make, customizable, and perfect for busy mornings. You can bake them ahead and reheat during the week for a quick, healthy breakfast on the go!

 Ingredients For Egg Muffins with Veggies & Cheese

  • 8 large eggs

  • ½ cup milk (any type – dairy or plant-based)

  • 1 cup chopped bell peppers (red, green, or yellow)

  • ½ cup chopped spinach or kale

  • ½ cup diced onions

  • ½ cup shredded cheese (cheddar, mozzarella, or feta)

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp paprika or chili flakes (optional)

  • Olive oil or nonstick spray for greasing muffin tin

 Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with oil or nonstick spray.

  2. Whisk eggs and milk in a large bowl until well combined.

  3. Add vegetables and cheese to the egg mixture. Season with salt, pepper, and paprika.

  4. Pour the mixture evenly into the muffin cups, filling each about ¾ full.

  5. Bake for 18–22 minutes, or until the muffins are set and lightly golden on top.

  6. Cool slightly, then remove from the muffin tin. Serve warm or store for later.

 Notes:

  • You can use any vegetables you like — mushrooms, zucchini, broccoli, or tomatoes work great.

  • For extra flavor, add fresh herbs like parsley or chives.

  • Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

  • Reheat in the microwave for 20–30 seconds before serving.

 Tips:

  • Use silicone muffin liners to make cleanup easier.

  • Whisk the eggs thoroughly for a light, fluffy texture.

  • Don’t overfill the muffin cups — they rise slightly while baking.

  • Make it high-protein by adding diced chicken, turkey, or ham.

 Servings:

Makes 12 egg muffins
Serving size: 2 muffins

 Nutritional Information (Per 2 muffins):

  • Calories: ~180 kcal

  • Protein: 13 g

  • Fat: 11 g

  • Carbohydrates: 4 g

  • Fiber: 1 g

  • Sugar: 2 g

(Values may vary based on ingredients used.)

 Health Benefits:

  • High in protein: Keeps you full and supports muscle repair.

  • Low in carbs: Great for low-carb or keto diets.

  • Loaded with veggies: Provides vitamins, fiber, and antioxidants.

  • Meal-prep friendly: Perfect for planning healthy breakfasts for the week.

 Q&A Section:

Q1: Can I make these without cheese?
Yes! Just skip the cheese or use a dairy-free alternative — they’ll still be fluffy and flavorful.

Q2: How do I freeze egg muffins?
Let them cool completely, then place in a freezer-safe bag. Reheat in the microwave for 60–90 seconds.

Q3: Can I use egg whites only?
Absolutely! Use about 10–12 egg whites instead of whole eggs for a lighter version.

Q4: Can I make them spicy?
Add chopped jalapeños, chili flakes, or a dash of hot sauce to the mixture.

Q5: What’s the best cheese to use?
Cheddar for bold flavor, mozzarella for stretchiness, or feta for a tangy touch.

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