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CHEESY VEGGIE EGG MUFFINS
19

CHEESY VEGGIE EGG MUFFINS

NUTRITION
HEALTHY RECIPES
Feb 04, 2025

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.

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