Veggie-Packed Breakfast Egg Muffins

Egg muffins are meal prep at its most useful: whisk eggs with whatever vegetables and cheese you have, pour into a muffin tin, and bake a whole week of breakfasts at once. They are portable, protein-rich and endlessly customisable.

Studded with sweet peppers, spinach and melty cheese, these bake up fluffy and golden. Keep a batch in the fridge and breakfast becomes a thirty-second reheat.

Why You’ll Love This Recipe

• Make a big batch once, eat all week.
• Protein-packed and naturally low-carb.
• Grab-and-go friendly for busy mornings.
• Use up odds and ends of vegetables and cheese.

Ingredients You’ll Need

• 8 large eggs — The base; whisk until fully combined for an even bake.
• ¼ cup milk — Keeps the muffins light and tender.
• 1 red bell pepper, finely diced — Adds colour, sweetness and a little crunch.
• 1½ cups fresh spinach, chopped — Wilts down as it bakes; squeeze dry if using frozen.
• ¾ cup cheese, grated — Cheddar is classic; use what you like.
• 2 scallions, sliced — A mild oniony note through each muffin.
• Salt and black pepper, to taste — Season the egg mixture well.

How to Make It

1. Heat the oven to 375°F (190°C) and grease a 12-cup muffin tin well or line with silicone cups.
2. Whisk the eggs with the milk, salt and pepper in a large jug.
3. Divide the pepper, spinach, cheese and scallions between the muffin cups.
4. Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
5. Bake for 18–22 minutes until puffed, set in the centre and lightly golden.
6. Cool for a few minutes, then run a knife around the edges and lift out.

Cooking Tips

Serving Suggestions

Eat warm or at room temperature, on their own or with toast and a piece of fruit. A dab of hot sauce or salsa is a nice wake-up.

Make-Ahead & Storage

Refrigerate in an airtight container for up to 4 days — ideal for weekday breakfasts. Reheat for 20–30 seconds in the microwave. They freeze well for up to 2 months; thaw overnight and reheat, or microwave from frozen.