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Easy Make-Ahead Egg Veggie Breakfast Muffins

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These fluffy, cheesy egg muffins are packed with vegetables and protein, perfect for a grab-and-go breakfast that reheats in seconds. Made with simple ingredients, they’re ideal for meal prep and endlessly customizable.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup milk (whole milk preferred)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup bell pepper, diced
  • 1/2 cup onion, diced
  • 1/4 cup cherry tomatoes, quartered
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cooked crumbled sausage or bacon (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 12-cup muffin tin with non-stick cooking spray or line with silicone muffin liners.
  2. Wash and dry vegetables. Dice bell pepper and onion into small, uniform pieces (pea-sized). Roughly chop spinach. Quarter cherry tomatoes. If using watery vegetables like mushrooms or zucchini, sauté them in a dry pan for 2-3 minutes to remove excess moisture.
  3. In a mixing bowl, crack 8 eggs. Add milk, flour, salt, pepper, and garlic powder. Whisk vigorously until smooth and slightly frothy, about 30 seconds.
  4. Divide chopped vegetables evenly among the 12 muffin cups (each cup about half full). Sprinkle shredded cheese on top of vegetables. Pour egg mixture over vegetables, filling each cup about three-quarters full. Gently stir each cup with a fork or toothpick to distribute vegetables evenly.
  5. Bake for 18-20 minutes, until edges are golden brown and centers are set (a toothpick inserted in center comes out clean). If tops brown too quickly, tent with aluminum foil for last 5 minutes.
  6. Let muffins cool in pan for 5 minutes. Run a knife around edges and gently lift out. Transfer to a cooling rack.

Notes

For best texture, don’t overbeat the eggs. Use room temperature ingredients if possible. Let muffins cool in pan for 5 minutes before removing to prevent sticking. Watery vegetables should be sautéed first to avoid soggy muffins. Always use fully cooked meat if adding. Muffins keep in fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: egg muffins, breakfast muffins, make-ahead breakfast, meal prep, egg and veggie muffins, healthy breakfast, grab-and-go breakfast

Find it online: https://tastytuck.com/easy-make-ahead-egg-veggie-breakfast-muffins/