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Easy Mini Veggie Egg Muffins Recipe for Healthy Breakfast Snacks

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These mini veggie egg muffins are quick, healthy, and perfect for busy mornings or snacks. Packed with fresh veggies and cheese, they are fluffy, flavorful, and easy to make.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/4 cup (60 ml) milk (whole or 2%)
  • 1 cup mixed vegetables (finely chopped bell peppers, spinach, cherry tomatoes – roughly 1/3 cup each)
  • 1/4 cup finely diced onion
  • 1 clove garlic, minced
  • 1/2 cup (50g) shredded cheese (cheddar or mozzarella, optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil or butter (for sautéing)
  • 1 tablespoon fresh herbs (parsley or chives, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the muffin tin with a little olive oil or butter to prevent sticking.
  2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add diced onion and cook for 2 minutes until translucent.
  3. Add bell peppers, spinach, and garlic to the skillet. Cook for another 3–4 minutes until veggies are softened but not mushy. Remove from heat and let cool slightly.
  4. In a medium bowl, whisk together 6 large eggs and 1/4 cup milk until well combined and slightly frothy. Add salt and pepper.
  5. Stir in shredded cheese and chopped fresh herbs (if using) into the egg mixture. Fold in the sautéed veggies gently to distribute evenly.
  6. Pour the egg and veggie mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
  7. Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  8. Let the muffins cool in the pan for 5 minutes before removing. Store any leftovers in an airtight container in the fridge.

Notes

Sauté veggies beforehand to reduce moisture and prevent sogginess. Use room temperature eggs and milk for even texture. Avoid overmixing eggs to keep muffins fluffy. Cool sautéed veggies before folding in. Muffins can be stored in fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: egg muffins, veggie egg muffins, healthy breakfast, quick snack, easy egg muffins, gluten-free, low-carb

Find it online: https://novanosh.com/easy-mini-veggie-egg-muffins-recipe-for-healthy-breakfast-snacks/