Savory Egg Muffins Fluffy (Printable)
Fluffy muffins loaded with eggs, cheese, and veggies. Simple, nutritious, perfect for busy mornings.
# What's Needed:
→ Eggs
01 - 8 large eggs
→ Dairy
02 - 1 cup shredded cheddar cheese
03 - 1/4 cup milk
→ Vegetables
04 - 1 small red bell pepper, diced
05 - 1 small zucchini, finely chopped
06 - 1/2 cup chopped baby spinach
07 - 2 spring onions, sliced
→ Spices & Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika, optional
→ Oil
11 - 1 tablespoon olive oil, for greasing or sautéing
# How to Make It:
01 - Preheat oven to 350°F (180°C). Coat a 12-cup muffin tin with olive oil or nonstick spray.
02 - Warm olive oil in a skillet set over medium heat. Sauté diced bell pepper and zucchini for 3–4 minutes until slightly tender. Transfer to a plate and cool briefly.
03 - In a large mixing bowl, combine eggs, milk, salt, black pepper, and smoked paprika, whisking until fully blended.
04 - Incorporate sautéed vegetables, chopped spinach, sliced spring onions, and shredded cheddar cheese into the egg mixture, mixing thoroughly.
05 - Distribute the mixture evenly among muffin cups, filling each about three-quarters full. Bake for 18–20 minutes, until set and lightly golden.
06 - Allow muffins to cool for 5 minutes in the tin, then carefully remove. Enjoy warm or at room temperature.
# Tips for Success:
01 -
- Loaded with veggies and protein for long-lasting fullness
- Meal prep friendly so you are never without a quick breakfast or snack
- Customizable with your favorite ingredients to suit all tastes
02 -
- Packed with high-quality protein and vitamins from eggs and fresh veggies
- Naturally gluten-free for varied diets
- Batch-cooks well and holds up for several days or freezes for months
03 -
- Sprinkle coarse salt on top before baking for an extra savory crust
- Try a silicon muffin tray for even easier removal
- Double the recipe and freeze half for the best meal prep hack eggs reheat incredibly well