Fluffy Egg Muffins Veggies Cheese (Print Version)
Mini fluffy egg muffins loaded with veggies and cheese, easy and quick for any meal or snack time.
# What You Need:
→ Eggs and Dairy
01 - 8 large eggs
02 - 1/3 cup whole milk
03 - 1 cup shredded cheddar cheese
04 - 1/3 cup grated Parmesan cheese
→ Vegetables
05 - 1 cup baby spinach, chopped
06 - 1/2 cup red bell pepper, diced
07 - 1/2 cup cherry tomatoes, quartered
08 - 1/3 cup red onion, finely chopped
→ Herbs & Seasoning
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon dried Italian herbs
→ Oils
12 - 1 tablespoon olive oil
# Preparation Steps:
01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick cooking spray.
02 - Heat olive oil in skillet over medium heat. Add red onion and bell pepper; sauté 3–4 minutes until softened. Stir in spinach and cook 1 minute until wilted. Remove from heat and cool slightly.
03 - In large bowl, whisk eggs, milk, salt, pepper, and Italian herbs until well combined.
04 - Fold in cheddar cheese, Parmesan, sautéed vegetables, and cherry tomatoes.
05 - Divide egg mixture evenly among muffin cups, filling each about 3/4 full.
06 - Bake 18–20 minutes until puffed and set in center.
07 - Let cool 5 minutes before removing from tin. Serve warm or at room temperature.
# Expert Advice:
01 -
- You can grab two on your way out the door and eat them while walking to the train
- They reheat beautifully so Monday morning you feel like you cooked fresh
- The vegetable to egg ratio is actually satisfying instead of an afterthought
02 -
- Overfilling the cups makes them stick and creates a mess as they puff dramatically
- Let the vegetables cool slightly before adding them or theyll start cooking the eggs prematurely
03 -
- Use a cookie scoop for evenly portioned muffin cups
- Let them cool completely before storing to prevent condensation