Veggie Egg Muffins: Make 12 for the Week
Egg muffins are one of the easiest ways to meal-prep breakfast — 12 muffins last 4 days, and each one can be eaten cold or reheated.
In-article ad space
Why egg muffins are smart
- Keep in the fridge for 4 days
- Portable — eat in the car or at your desk
- Change the filling every week
Veggie Egg Muffins
10 minPrep
20 minCook
12Muffins
70kcal
Ingredients
- 8 eggs
- 1/4 cup milk
- 1 cup chopped spinach
- 1/2 bell pepper, diced
- 1/4 cup grated low-fat cheese
- Salt, pepper, paprika
Method
- Whisk eggs with milk and seasoning.
- Divide vegetables and cheese into a greased muffin tin.
- Pour egg mixture over the top.
- Bake at 180°C for 20 minutes.
Silicone muffin tin (easy release)Affiliate link — costs you nothing extra and supports the blog
Check price
Tip
Line with cupcake liners so they don't stick and cleanup is easier.
Frequently asked questions
Can I make them without cheese?
Yes, cheese is optional. Swap for nutritional yeast or skip it entirely.
How long do they keep in the fridge?
4 days in an airtight container. Reheat 30 seconds in the microwave.
Can I use only egg whites?
Yes, but you'll need 12 whites instead of 8 whole eggs, and they'll be less rich.
You might also like 😋
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.