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

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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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 3/4 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.

Use silicone muffin liners for easier cleanup and removal.

Customize with your favorite veggies or cheeses.

Freeze in an airtight container and reheat in the microwave for a quick breakfast.