Savory egg and vegetable breakfast muffins are a healthy, protein-packed, make-ahead breakfast option perfect for busy mornings. Loaded with colorful veggies, creamy cheese, and fluffy eggs, these muffins are low in carbs, gluten-free, and customizable to your taste. They’re great for meal prepping, easy to store, and ideal for both adults and kids.
⏱️ Prep Time and Yield
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Yield:12 in
With 1 muffin
🔧 And
12-cup muffin tin
Me
Whisk
Cutting board & knife
Non-stick spray or silicone muffin liners
Measuring cups and spoons
🥦 Ingredients
8 large eggs
½ cup milk (dairy or unsweetened non-dairy)
½ cup shredded cheddar cheese (or cheese of choice)
1 cup chopped spinach (fresh or thawed frozen)
½ cup diced bell pepper (any color)
¼ cup chopped red onion
½ cup chopped mushroom (optional)
Salt and pepper to taste
¼ tsp garlic powder (optional)
Olive oil or spray (for greasing)
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