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Healthy Breakfast Egg Muffins With Vegetables

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 150
Start your day with these nutritious and customizable egg muffins packed with fresh vegetables and cheese, perfect for a quick breakfast.

Ingredients

Eggs and Dairy

  • 10 large eggs
  • 1/3 cup milk or unsweetened dairy-free milk ((almond, oat, or soy))

Vegetables

  • 1 cup baby spinach, chopped
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup zucchini, finely diced ((squeeze out excess moisture))
  • 1/4 cup red onion or green onion, finely chopped

Cheese and Herbs

  • 1/2 cup shredded cheese (cheddar, feta, mozzarella, or dairy-free alternative) (optional)
  • 2 tablespoons fresh parsley or chives, chopped
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika or chili flakes (optional)

Cooking spray or oil

  • Olive oil or nonstick cooking spray (for greasing muffin tin)

Instructions 

  • Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
  • Chop vegetables and pat zucchini dry.
  • Whisk eggs, milk, salt, pepper, and spices until smooth. Stir in vegetables, herbs, garlic, and cheese.
  • Divide mixture into muffin cups, about 3/4 full. Bake for 18–22 minutes until set.
  • Let rest 5 minutes, then run a spatula around edges to release. Serve warm or cooled.

Notes

Use fresh vegetables for best flavor. Store leftovers in an airtight container in the fridge.
Calories: 150kcal
Cost: $15
Course: Breakfast
Keyword: Eggs, Healthy, Vegetables