CHEESY VEGGIE EGG MUFFINS
Cheesy Veggie Egg Muffins are a perfect grab-and-go breakfast or snack, packed with protein, veggies and cheesy goodness. These mini frittatas are baked in a muffin tin, making them easy to portion and meal prep for the week. The combination of fluffy eggs, sweet bell peppers and savoury onions creates a delicious, nutritious bite, while shredded cheese adds a satisfying richness. Ideal for busy mornings, brunch gatherings or as a quick snack, these egg muffins can be enjoyed hot or cold. They are naturally gluten-free and can be easily customised with different vegetables, cheeses or proteins. Whether you’re looking for a low-carb breakfast or a high-protein snack, these cheesy veggie egg muffins are a tasty and convenient option. Serve them with a side of fresh greens or whole-grain toast for a complete meal.
RECIPE CATEGORY
Breakfast, Snack, Brunch, Appetisers
SERVING SIZE
1
CUISINE
American, European
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Meal Prep, Brunch, Family Gathering, Light Breakfast, Party, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Protein, Low Carb, Gluten-Free, Quick & Easy
DISH TYPE
Egg Muffins, Mini Frittata
INGREDIENTS
The following are the ingredients we need to prepare these cheesy veggie egg muffins.
- 2 eggs, beaten
- ¼ bell pepper, diced
- ¼ onion, diced
- 1 tbsp shredded cheese
- Salt & pepper, to taste
- ½ tsp olive oil (for greasing)
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180
- Protein: 15g
- Carbohydrates: 4g
- Fibre: 1g
- Fat: 12g
- Saturated Fat: 4g
- Sodium: 190mg
- Sugar: 2g
PREPARATION
Here is a step-by-step guide to preparing these cheesy veggie egg muffins.
- Preheat The Oven: Set it to 180°C (350°F) and lightly grease a muffin tin with olive oil.
- Prepare The Vegetables: Dice the bell pepper and onion into small, even pieces.
- Whisk The Eggs: In a bowl, beat the eggs until fully combined. Season with salt and pepper.
- Mix In The Ingredients: Stir in the diced vegetables and shredded cheese.
- Fill The Muffin Tin: Pour the egg mixture into the greased muffin tin, filling each cup about three-quarters full.
- Bake The Muffins: Place in the oven and bake for 15-18 minutes or until the eggs are set and slightly golden on top.
- Cool And Serve: Let the muffins rest for a couple of minutes before removing them from the tin. Serve warm or store for later.
PREP TIME
5 minutes
COOKING TIME
15-18 minutes
TIPS
Here are some helpful tips for you when making these cheesy veggie egg muffins.
- Grease The Muffin Tin Well: This prevents the egg muffins from sticking and makes cleanup easier.
- Don’t Overfill The Cups: Eggs expand as they cook, so leave a little space in each muffin slot.
- Let Them Cool Slightly: This helps them firm up and makes removing them from the tin easier.
- Use Pre-Cooked Veggies: If you prefer softer vegetables, sauté them before adding them to the egg mixture.
- Make A Large Batch: These muffins store well in the fridge and can be quickly reheated for a convenient breakfast.
VARIATIONS
- Spicy Version: Add diced jalapeños or a dash of hot sauce.
- Extra Protein: Mix in cooked turkey, chicken or tofu.
- Cheese Swap: Use feta, mozzarella or Swiss cheese for different flavours.
- Low-Fat Option: Use egg whites instead of whole eggs.
- Loaded Veggie Muffins: Add mushrooms, spinach or cherry tomatoes.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 4 days. Reheat in the microwave for 30 seconds before serving.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge and reheat before eating.
- Meal Prep Tip: Make a dozen at once for easy breakfasts throughout the week.