Crispy Veggie Egg Muffin Cups

To truly appreciate the Crunchy Veggie Egg Muffin Cups, it's essential to understand the individual ingredients that contribute to their incredible taste and nutritional value. Each component plays a crucial role in creating a well-rounded meal that nourishes both body and mind.

Kickstart your morning with Crunchy Veggie Egg Muffin Cups—a quick, nutritious breakfast option that your whole family will love! Packed with protein-rich eggs, vibrant fresh vegetables, and melty cheese, these muffin cups are not only delicious but also easy to make ahead. Perfect for busy days, they can be enjoyed on the go without sacrificing health. Explore customizable variations and elevate your breakfast game with these irresistible, wholesome treats!

Print Recipe Pin Recipe

Ingredients

6 large eggs

1 cup fresh spinach, finely chopped

1/2 cup bell pepper, diced (choose your favorite color)

1/2 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/2 cup grated cheese (options: cheddar, mozzarella, or your favorite)

1/4 cup milk (or your preferred non-dairy milk)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Cooking spray or olive oil for greasing the muffin tin

Fresh herbs (like parsley or basil) for optional garnish

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to heat up while you prepare the muffins.

Prepare the Muffin Tin: Lightly grease a standard 12-cup muffin tin with cooking spray or a small drizzle of olive oil to ensure easy removal after baking.

Whisk the Eggs: In a large mixing bowl, crack all six eggs. Whisk vigorously until well blended, then incorporate the milk until the mixture is frothy and smooth.

Combine the Vegetables: To the egg mixture, add the finely chopped spinach, diced bell pepper, chopped red onion, halved cherry tomatoes, garlic powder, onion powder, and a pinch of salt and pepper. Mix well to ensure the vegetables are evenly distributed throughout the egg mixture.

Incorporate the Cheese: Gently fold in the grated cheese, mixing until it's well combined with the egg and vegetable mixture.

Fill the Muffin Cups: Carefully pour the egg and veggie mixture into the muffin cups, filling each one about three-quarters full to allow space for the muffins to rise while baking.

Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are fully cooked and the tops have a beautiful golden-brown color.

Check for Doneness: Use a toothpick or a sharp knife to test the center of one muffin; it should come out clean if they are done.

Cool and Remove: Once baked, take the muffin tin out of the oven and let it cool for about 5 minutes. Use a butter knife to gently run around the edges of each cup to help release the muffins.

Garnish and Enjoy: If using, sprinkle fresh herbs on top for an aromatic finish. Serve warm or transfer to an airtight container and refrigerate for a quick grab-and-go breakfast option throughout the week!

Prep Time, Total Time, Servings: 10 min | 30 min | 12 servings

Presentation Tips: For a delightful presentation, arrange the muffin cups on a colorful platter and garnish with an extra sprinkle of fresh herbs or a few cherry tomatoes on the side.