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Veggie-Loaded Egg Muffins - A Quick, Healthy Make-Ahead Breakfast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Large eggs: 10–12, depending on how rich you want the muffins.
  • Milk or half-and-half: 1/3 cup for a tender, fluffy texture.
  • Shredded cheese: 3/4 to 1 cup (cheddar, mozzarella, feta, or pepper jack).
  • Fresh spinach: 2 cups, roughly chopped (or 1 cup thawed, squeezed-dry frozen spinach).
  • Bell pepper: 1 medium, finely diced.
  • Red onion or scallions: 1/2 cup, finely chopped.
  • Mushrooms: 1 cup, finely chopped (optional but delicious).
  • Cherry tomatoes: 1/2 cup, halved or quartered (optional for juiciness).
  • Fresh herbs: 2–3 tablespoons chopped parsley, cilantro, or chives.
  • Olive oil or butter: 1 tablespoon for sautéing.
  • Salt and pepper: 1 teaspoon salt, 1/2 teaspoon black pepper (adjust to taste).
  • Garlic powder: 1/2 teaspoon (or 1 minced garlic clove).
  • Red pepper flakes: Pinch for a little heat (optional).
  • Nonstick spray or muffin liners: Essential to prevent sticking.

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Spray a 12-cup muffin pan generously with nonstick spray or line with silicone or parchment liners.
  2. Sauté the veggies: Warm the olive oil or butter in a skillet over medium heat. Add onion and mushrooms, cook 3–4 minutes until softened. Stir in bell pepper and a pinch of salt; cook 2–3 minutes more. Add spinach and cook just until wilted. Remove from heat and let cool slightly.
  3. Whisk the eggs: In a large bowl, whisk eggs, milk, salt, pepper, garlic powder, and red pepper flakes until well combined and slightly frothy. Froth helps the muffins rise and stay light.
  4. Add mix-ins: Fold in the sautéed veggies, herbs, and most of the cheese. Reserve a little cheese to sprinkle on top.
  5. Fill the pan: Divide the mixture evenly among the muffin cups, filling about 3/4 full. Top with the remaining cheese and a little chopped tomato, if using.
  6. Bake: Bake for 16–20 minutes, or until the centers are set and a toothpick comes out mostly clean. They will puff while baking and settle as they cool.
  7. Cool and release: Let the muffins cool in the pan for 5 minutes, then run a thin knife around the edges to loosen and lift out. This helps prevent tearing.
  8. Serve: Enjoy warm, or cool completely for meal prep.