Mini Egg Muffins with Veggies & Cheese – Perfect for Breakfast or Snacks!

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Mini Egg Muffins with Veggies & Cheese

348 Reviews

★★★★★ 4.5/5

Intro by Chef Liam (AI Chef):

If you’re searching for a quick, protein-packed breakfast or a grab-and-go snack, these Mini Egg Muffins with Veggies & Cheese are your new best friend. Not only are they incredibly easy to make, but they’re also versatile and freezer-friendly. You can prep them ahead of time and enjoy a healthy, satisfying bite whenever you need it. Whether you’re meal-prepping for the week or need a quick breakfast for busy mornings, these egg muffins are the perfect solution.

Nutrition Facts

Calories80 ; fat 5g; Carbohydrates 2g; Protein 6g. Fiber: 1g

Descriptions

These Mini Egg Muffins are fluffy, cheesy, and loaded with colorful veggies. They are perfect for breakfast, brunch, or even a light lunch. Packed with protein and vegetables, they are low-carb, gluten-free, and customizable to your liking. Whip up a batch, store them in the fridge, and you’ve got a ready-made breakfast for the whole week!

Directions

Step 1

Preheat the Oven: Set your oven to 375°F (190°C). Gently mist a 12-cup muffin pan with non-stick cooking spray for easy release.

Step 2

Prep the Veggies: Dice the bell peppers, finely chop the spinach, and mince the onions.Set aside.

Step 3

Mix the Eggs: In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until well combined.

Step 4

Assemble the Muffins: Evenly distribute the chopped vegetables into the muffin cups. Pour the egg mixture over the veggies, filling each cup about 3/4 full.

Step 5

Add the Cheese: Sprinkle shredded cheddar cheese over each muffin cup.

Step 6

Bake: Place in the oven and bake for 15–18 minutes or until the tops are puffed and edges are golden.

Step 7

Cool and Serve: Allow to cool slightly before removing from the tin. Serve warm or store for later.

Pro Tips

For a dairy-free version, substitute with non-dairy milk and dairy-free cheese.

Boost the protein by mixing in some cooked bacon or sausage.

Use silicone muffin cups for easier removal and clean-up.

Creative Variations

Mediterranean Style: Add diced tomatoes, black olives, and feta cheese.

Spicy Kick: Mix in chopped jalapeños and a dash of hot sauce.

Herb Infusion: Add fresh herbs like parsley, basil, or chives for more flavor.

FAQs

Q: Can I freeze these mini egg muffins?
Absolutely! Just let them cool completely, place them in an airtight container, and freeze for up to 3 months.

Q: How do I reheat them?
Pop them in the microwave for 30–40 seconds, or heat in the oven at 350°F (175°C) for about 10 minutes.

Q: Is it possible to substitute whole eggs with egg whites?

Yes, you can substitute with egg whites or a liquid egg substitute for a lighter option.

Advice for Gifting

Layer the dry ingredients like cheese and veggies in a mason jar with a note to “just add eggs and bake.” Perfect for brunch-loving friends!

Fun Ways to Serve

Serve with fresh fruit for a light breakfast.

Pair with toast or an English muffin for a heartier meal.

Great as a protein-packed snack after a workout.

Final Thoughts

These Mini Egg Muffins with Veggies & Cheese are the perfect solution for busy mornings or healthy snacking. Their versatility and easy prep make them a staple in any meal-prepping routine. Try them out this week and discover your new favorite breakfast option!