Fluffy Veggie Egg Muffins (Printable)

Fluffy egg muffins packed with vibrant veggies, ideal for a quick, protein-packed breakfast or snack.

# What You Need:

→ Vegetables

01 - 1 cup baby spinach, chopped
02 - 1/2 cup red bell pepper, diced
03 - 1/2 cup cherry tomatoes, quartered
04 - 1/4 cup red onion, finely diced

→ Eggs & Dairy

05 - 8 large eggs
06 - 1/4 cup milk, dairy or unsweetened plant-based
07 - 1/2 cup shredded cheddar cheese or feta, optional
08 - Salt and black pepper, to taste

→ Herbs & Seasonings

09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon dried oregano or Italian seasoning

# How-To:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with silicone muffin cups.
02 - In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and oregano until fully blended.
03 - Add the chopped spinach, red bell pepper, cherry tomatoes, red onion, and half of the shredded cheese into the egg mixture. Stir gently to combine evenly.
04 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
05 - Sprinkle the remaining cheese over the top of each muffin, if using.
06 - Bake for 18 to 22 minutes, until muffins are set and lightly golden on top.
07 - Allow muffins to cool briefly in the tin before removing. Serve warm, or let cool fully and store for later use.

# Expert Advice:

01 -
  • They're genuinely meal-prep magic—bake once, eat all week without thinking about breakfast.
  • Each bite has that perfect balance of fluffy egg and veggie texture that keeps you satisfied without feeling heavy.
  • You can customize the vegetables based on what's in your fridge, so they never feel repetitive.
  • They're portable in a way that makes grabbing breakfast on the way out actually happen.
02 -
  • Don't skip the cooling time in the muffin tin—pulling them out too early means they'll tear and fall apart, and that's soul-crushing when you've just made a beautiful batch.
  • The milk matters more than you'd think; I tried making them with just eggs once and they came out dense and rubbery, but that small splash of milk transforms the texture completely.
  • Overfilled muffin cups will bake unevenly, so be patient and fill them properly even though your brain says "just pile it in."
03 -
  • Room temperature eggs whisk more evenly and blend better with the milk, creating a creamier final texture than cold eggs straight from the fridge.
  • Don't overcrowd your vegetables—a slightly lighter hand with fillings means the eggs cook evenly and stay fluffy rather than becoming dense in the middle.
Go back