Introduction
These baked egg muffins are soft, flavorful, and packed with veggies. They’re like mini omelets you can grab and go! Made in a muffin tin, they’re customizable, protein-rich, and perfect for busy mornings or healthy meal prep. Plus, kids and adults both love them.
Ingredients (Makes 10–12 muffins)
Egg Base
- 8 large eggs
- ¼ cup milk (or cream for richer texture)
- Salt, to taste
- Black pepper, to taste
Veggies (mix & match)
- ½ cup green onions or spring onions, finely chopped
- ½ cup bell peppers, finely diced
- ½ cup zucchini, grated and squeezed dry
- ¼ cup onion, finely chopped
- 1–2 tablespoons fresh parsley or chives
Cheese (optional but recommended)
- ½ cup shredded cheddar, mozzarella, or mixed cheese
Optional Add-Ins
- Cooked chicken pieces
- Cooked beef or turkey (well drained)
- Mushrooms, finely chopped
- Spinach, chopped
Equipment Needed
- Muffin tin (non-stick or silicone)
- Mixing bowl
- Whisk
- Measuring cups
- Oven
Instructions
Step 1: Preheat & Prep
- Preheat oven to 180°C / 350°F
- Grease muffin tin lightly with oil or butter
Step 2: Prepare the Fillings
- Chop all vegetables finely
- If using zucchini or spinach, squeeze out excess moisture
- Divide veggies evenly into each muffin cup (about ¾ full)
Step 3: Make the Egg Mixture
- In a bowl, whisk eggs with milk
- Season with salt and black pepper
- Stir in cheese (if using)
Step 4: Assemble
- Pour egg mixture carefully over the vegetables
- Fill each cup about ¾ full (they will puff up)
Step 5: Bake
- Bake for 18–22 minutes
- Tops should be set and lightly golden
- A toothpick inserted should come out clean
Step 6: Cool & Serve
- Let cool for 5 minutes
- Remove gently and serve warm
Cooking Methods & Variations
Cheesy Version
Add extra cheese on top before baking for a golden crust.
Spicy Version
Add chili flakes or finely chopped chili peppers.
Veggie-Loaded
Add broccoli, carrots, or corn for more texture.
Protein Boost
Add cooked chicken or turkey for extra protein.
Nutritional Benefits
- High in protein
- Low in sugar
- Great source of vitamins from vegetables
- Keeps you full longer
- Balanced and energy-boosting
Storage & Meal Prep
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat in microwave for 20–30 seconds
Why You’ll Love This Recipe
- Easy and quick
- Budget-friendly
- Kid-approved
- Perfect for busy mornings
- Endless flavor combinations
Final Thoughts
These egg muffins are a smart, tasty way to enjoy a homemade breakfast without stress. Once you make them, they’ll become a weekly favorite in your kitchen!