Mommy Cooking

BREAKFAST

Veggie & Cheese Egg Muffins

By Mommy Tiana · Quick Weeknight Specialist

4.7 (148 ratings)
Rated 4.7 out of 5

⏱️ Prep 10m · 🔥 Cook 18m · ✅ Total 28 min · 🍽️ Serves 6 · 📊 Easy

🍳

Mommy Tiana batch-cooks these every Sunday so weekday mornings don't have to start with decisions. Whatever vegetables need using up that week usually end up in the mix.

🧺 Ingredients

  • 8 eggs
  • ¼ cup milk
  • 1 cup shredded cheddar
  • ½ cup bell pepper, diced
  • ½ cup spinach, chopped
  • ¼ cup onion, diced
  • Salt and pepper to taste
  • Cooking spray

👩‍🍳 Instructions

  1. Whisk the eggs: Whisk eggs, milk, salt, and pepper together in a large bowl.
  2. Add the mix-ins: Stir in cheese, bell pepper, spinach, and onion.
  3. Fill and bake: Grease a muffin tin well, divide the mixture among 12 cups, and bake at 350°F (175°C) for 16-18 minutes until set.
  4. Cool and store: Let cool slightly before running a knife around the edges to release. Store for easy grab-and-go mornings.

140 calories

Calories

11g

Protein

9g

Fat

3g

Carbs
Print Recipe
Save ❤

💡 Chef's Tip

Grease the muffin tin generously, even if it's non-stick — eggs are notorious for sticking without enough fat.

🥗 Pairs Well With

  • Swap in mushrooms, tomatoes, or zucchini depending on what's in the fridge
  • Add a handful of shredded carrot for natural sweetness and color
  • Serve with avocado slices on the side for healthy fats

❄️ Storage & Freezer Notes

  • Fridge: up to 5 days in an airtight container.
  • Freezer: freezes well for up to 2 months — a great make-ahead breakfast.
  • Reheat: microwave from cold for 30-45 seconds, or from frozen for about 90 seconds.

👶 Kid-Friendly Serving Ideas

  • Cut into halves or quarters for smaller bites.
  • Let kids pick 1-2 mix-ins to personalize their own batch.
  • Pack alongside fruit for a balanced grab-and-go breakfast.