Name: Egg Muffins with Veggies and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 10 large eggs; 1/3 cup milk (dairy or non-dairy); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup chopped spinach; 1/2 cup chopped red bell pepper; 1/2 cup chopped zucchini; 1/3 cup chopped red onion; 1/2 cup shredded cheddar cheese (or your favorite cheese); Optional: chopped cooked bacon or sausage

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These Egg Muffins with Veggies and Cheese are a protein-packed breakfast option loaded with colorful vegetables and melty cheese. They’re perfect for busy mornings, easy to prep ahead, and great for freezing or storing in the fridge. I love how versatile they are—whether I want something light and vegetarian or decide to add a bit of bacon or sausage, they always hit the spot.

Egg Muffins with Veggies and Cheese

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

10 large eggs

⅓ cup milk (dairy or non-dairy)

½ teaspoon salt

¼ teaspoon black pepper

1 cup chopped spinach

½ cup chopped red bell pepper

½ cup chopped zucchini

⅓ cup chopped red onion

½ cup shredded cheddar cheese (or your favorite cheese)

Optional: chopped cooked bacon or sausage

Directions

I start by preheating the oven to 375°F (190°C). Then, I grease a 12-count muffin pan or line it with silicone liners for easy cleanup.

In a large mixing bowl, I whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well combined.

I fold in the spinach, bell pepper, zucchini, onion, cheese, and any cooked meat if I’m using it.

I divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.

I bake them for 20 to 25 minutes, just until the centers are set and the tops have a light golden color.

After baking, I let the muffins cool in the pan for 5 minutes before removing them.

Once cooled, I either serve them warm or store them for later.

Servings and timing

Servings: 12 egg muffins

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: 120 kcal per muffin

Variations

There are endless ways I like to tweak this recipe:

I swap cheddar for mozzarella, feta, or pepper jack for different flavor profiles.

I use kale instead of spinach or add mushrooms, tomatoes, or green onions.

For a heartier option, I include chopped cooked bacon, ham, or breakfast sausage.

To make them dairy-free, I simply use almond or oat milk and skip the cheese or use a dairy-free alternative.

Sometimes I spice things up with a dash of hot sauce or red pepper flakes.

Storage/Reheating

I store leftover egg muffins in an airtight container in the fridge for up to 5 days. They also freeze well for up to 3 months—just let them cool completely before freezing.

When I’m ready to eat, I reheat them in the microwave for about 30–45 seconds from the fridge or about 1–2 minutes from frozen. If I want them extra crispy, I reheat in the oven at 350°F (175°C) for 10 minutes.

FAQs

How do I keep egg muffins from sticking to the pan?

I’ve found that greasing the muffin tin really well with nonstick spray or using silicone liners prevents any sticking. Silicone liners work best for easy release and cleanup.

Can I make these egg muffins ahead of time?

Absolutely. I often make a batch on Sunday and store them in the fridge for weekday breakfasts. They hold up great for several days and reheat quickly.

Are these egg muffins keto-friendly?

Yes, these muffins are low in carbs and high in protein, which fits well into a keto or low-carb diet. I just make sure to use full-fat cheese and skip any high-carb veggies.

Can I make this recipe dairy-free?

Yes, I use a non-dairy milk like almond or oat milk and omit the cheese or replace it with a dairy-free cheese to keep it dairy-free.

Can I use egg whites instead of whole eggs?

I can! I typically use about 1 ¼ cups of liquid egg whites to replace the 10 whole eggs. The texture is slightly lighter, but they still turn out delicious.

Conclusion

These veggie and cheese egg muffins are one of my go-to make-ahead breakfasts. They’re quick, flavorful, and endlessly customizable. Whether I’m grabbing one on the way out the door or enjoying a relaxed weekend breakfast, they always satisfy. I hope this becomes one of your favorites, too.

📖 Recipe:

Egg Muffins with Veggies and Cheese

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 egg muffins
Diet: Gluten Free

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Description

Protein-packed breakfast egg muffins loaded with colorful vegetables and melty cheese, perfect for meal prep or a quick grab-and-go breakfast.

Instructions

Preheat oven to 375°F (190°C). Grease a 12-count muffin pan with nonstick spray or line with silicone liners.
In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
Stir in the spinach, bell pepper, zucchini, onion, cheese, and any optional cooked meat.
Evenly divide the mixture among the 12 muffin cups, filling each about ¾ full.
Bake for 20–25 minutes or until the centers are set and the tops are lightly golden.
Let the muffins cool in the pan for 5 minutes before removing.
Serve warm, or allow to cool completely and store in the refrigerator for up to 5 days or freeze for up to 3 months.