🧁🥬 Savory Egg Muffins (Cheese & Veggie Bites)
📝 Description
These fluffy, cheesy egg muffins are loaded with colorful vegetables and baked into perfect bite-sized portions. They’re low-carb, high-protein, and great for meal prep—just grab and go!
🛒 Ingredients
- 6 large eggs
- ¼ cup milk (optional, for fluffiness)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ½ cup bell peppers, finely chopped
- ¼ cup onion, finely chopped
- ½ cup spinach, chopped
- ¼ cup mushrooms, chopped (optional)
- Salt & black pepper to taste
- ½ tsp dried oregano or Italian seasoning
- 1 tbsp olive oil (for greasing)
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Prepare muffin tin by greasing with oil or using liners.
- Whisk eggs in a bowl with milk, salt, pepper, and seasoning.
- Add fillings
Stir in cheese and chopped vegetables. - Fill cups
Pour mixture evenly into muffin cups (about ¾ full). - Bake
Bake for 18–22 minutes until set and slightly golden. - Cool slightly
Let them rest for a few minutes before removing.
🍽️ Serving Ideas
- Serve warm with a side salad 🥗
- Pair with toast or avocado
- Enjoy as a quick snack anytime
❓ Q & A
Q: Can I make them dairy-free?
Yes—skip cheese or use plant-based alternatives.
Q: How do I store them?
Refrigerate in an airtight container for up to 4 days.
Q: Can I freeze them?
Yes! Freeze up to 2 months and reheat when needed.
Q: Why did they deflate?
That’s normal—they puff up in the oven and settle as they cool.
Q: Can I add meat?
Absolutely—add cooked chicken, turkey, or beef.
