Cheesy Veggie Egg Muffins Baked in Muffin Tins

Quick Recipe Version (TL;DR)

• Yield: 12 egg muffins (6 servings; 2 muffins each)
• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 35–40 minutes

Quick Ingredients

• Nonstick spray (or 2 teaspoons olive oil) for the pan
• 10 large eggs
• 1/3 cup milk (whole or 2%)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1/2 cup diced red bell pepper (about 1/2 medium pepper)
• 1/3 cup finely diced yellow onion (about 1/3 medium onion)
• 1 cup packed baby spinach, chopped (about 1 ounce)
• 1/2 cup cherry tomatoes, halved

Do This

• 1) Heat oven to 350°F and grease a 12-cup muffin tin well.
• 2) Chop the vegetables; pat tomatoes dry if very juicy.
• 3) Whisk eggs, milk, salt, pepper, and garlic powder until smooth.
• 4) Stir in vegetables and 3/4 cup cheddar.
• 5) Divide mixture evenly among 12 cups; top with remaining 1/4 cup cheddar.
• 6) Bake 18–22 minutes, until set in the center (165°F internal temp if checked).
• 7) Cool 5 minutes, loosen edges, and serve or store for later.

---

Why You’ll Love This Recipe

• Easy, grab-and-go breakfast with built-in portions.
• Flexible: swap in whatever vegetables and cheese you have.
• Great for meal prep; they reheat well all week.
• Protein-forward and satisfying without being heavy.

Grocery List

• Produce: red bell pepper, yellow onion, baby spinach, cherry tomatoes
• Dairy: large eggs, milk, sharp cheddar cheese
• Pantry: kosher salt, black pepper, garlic powder, nonstick spray (or olive oil)

Full Ingredients

Egg Base

• 10 large eggs
• 1/3 cup milk (whole or 2%)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

Cheese

• 1 cup (4 ounces) shredded sharp cheddar cheese, divided

Vegetables

• 1/2 cup diced red bell pepper (about 1/2 medium pepper)
• 1/3 cup finely diced yellow onion (about 1/3 medium onion)
• 1 cup packed baby spinach, chopped (about 1 ounce)
• 1/2 cup cherry tomatoes, halved

For the Pan

• Nonstick spray, for generously coating the muffin cups (or 2 teaspoons olive oil to brush the cups)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange an oven rack in the middle position. Preheat the oven to 350°F. Generously coat a standard 12-cup muffin tin with nonstick spray, making sure to cover the bottom and sides of each cup. (This is key for easy release, especially with eggs and cheese.)

Step 2: Chop the vegetables

Dice the red bell pepper into small pieces (about 1/4-inch). Finely dice the onion so it softens quickly while baking. Chop the spinach into thin ribbons so it distributes evenly instead of clumping.

Halve the cherry tomatoes. If they seem very juicy, gently pat the cut sides with a paper towel to reduce excess moisture in the muffins.

Step 3: Whisk the egg mixture until smooth

In a large bowl, crack in the 10 eggs. Add the 1/3 cup milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.

Whisk for 30–45 seconds, until the mixture looks uniform and slightly frothy. This helps the muffins bake up tender rather than dense.

Step 4: Add cheese and vegetables

Stir in the chopped vegetables and 3/4 cup of the shredded cheddar (reserve the remaining 1/4 cup for topping). Mix just until everything is evenly distributed.

Step 5: Fill the muffin cups evenly

Divide the mixture evenly among the 12 muffin cups. Each cup should be filled about 3/4 full.

Sprinkle the remaining 1/4 cup cheddar over the tops. This gives you that cheesy, lightly golden finish.

Step 6: Bake until set

Bake at 350°F for 18–22 minutes, rotating the pan halfway through if your oven has hot spots.

The egg muffins are done when the centers look set (no wet egg on top) and a toothpick inserted near the center comes out clean. For extra certainty, you can check an internal temperature of 165°F in the center of a muffin.

Step 7: Cool briefly, then remove and serve

Let the muffins cool in the pan for 5 minutes. Run a thin knife or small offset spatula around the edge of each cup, then lift the muffins out.

Serve warm. If you’re packing them for later, let them cool completely before storing to prevent condensation (and sogginess).

Pro Tips

• Grease thoroughly: Eggs love to stick. Nonstick spray applied generously (or oil brushed into every corner) makes removal much easier.
• Keep mix-ins small: Small dice means the muffins hold together and every bite gets a little of everything.
• Watch watery vegetables: Tomatoes and spinach can add moisture. Pat tomatoes dry and don’t overload the cups with extra veg.
• Even portions bake evenly: Use a 1/4-cup measuring cup or a ladle to portion the batter consistently.
• Don’t overbake: Pull them as soon as the centers are set to keep them tender.

Variations

• Southwest: Swap cheddar for pepper jack, add 1/2 cup canned black beans (rinsed and drained) and 2 tablespoons chopped pickled jalapeños; serve with salsa.
• Mediterranean: Use feta (3/4 cup) instead of cheddar; add 1/3 cup chopped roasted red peppers and 2 tablespoons chopped olives.
• Meat lovers: Add 3/4 cup cooked, crumbled bacon or breakfast sausage (cooled) and reduce cheddar to 3/4 cup total.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Freeze: Wrap each muffin individually in foil or freezer paper and place in a freezer bag. Freeze for up to 2 months.

Reheat: Microwave 1 muffin for 25–35 seconds (from refrigerated) or 60–90 seconds (from frozen), until hot. For a drier, slightly crisp edge, reheat in a 350°F oven for 8–10 minutes (refrigerated) or 14–16 minutes (frozen), loosely covered with foil.

Nutrition (per serving)

Approximate, per serving (2 egg muffins): 210 calories; 16 g protein; 4 g carbohydrates; 14 g fat; 2 g fiber; 460 mg sodium.