Cheesy Egg and Veggie Muffins Recipe

There’s something incredibly comforting about gathering around the breakfast table with family, especially when it’s adorned with warm, fluffy egg muffins brimming with colorful vegetables and gooey cheese. These Cheesy Egg and Veggie Muffins are not only a perfect addition to a busy weekday morning but also a delightful way to bring your family together. Inspired by the vibrant drawings of the kids, these muffins reflect creativity and love, creating lasting memories in the kitchen. The golden, crispy edges and the mouth-watering aroma of melted cheese will surely make this recipe a family favorite worth repeating.

Recipe Summary

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 muffins

Skill Level: Easy

Ingredients

• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup finely chopped onion
• 1/4 cup diced tomatoes (optional)
• 1/4 cup chopped fresh spinach
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder</li
• Non-stick cooking spray

Instructions

1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin generously with non-stick cooking spray.
2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
3. Add the diced bell peppers, onion, tomatoes (if using), and spinach into the egg mixture. Stir until evenly distributed.
4. Divide the mixture evenly among the muffin cups, filling each about 2/3 full.
5. Sprinkle the shredded cheddar cheese over the top of each muffin.
6. Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.

Helpful Tips

• Feel free to add other favorite vegetables, such as mushrooms, zucchini, or broccoli, for a personalized touch.
• If you prefer a spicier kick, add a pinch of red pepper flakes or some chopped jalapeños.
• To make this recipe dairy-free, substitute the milk with a plant-based milk and omit the cheese or use a dairy-free variety.

Storage Instructions

Store the muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds before serving.

Pairings

These Cheesy Egg and Veggie Muffins pair beautifully with a fresh fruit salad and a glass of freshly squeezed orange juice. For a more savory breakfast, serve alongside turkey bacon or a simple green salad.

At Zynahz, our mission is to bring joy and creativity into every kitchen, making each meal a memorable experience. We hope these Cheesy Egg and Veggie Muffins add a touch of warmth to your family gatherings. We encourage you to try this recipe, share your beautiful creations with us, and spread the love by sharing with friends and family. Be sure to explore more delicious ideas on Zynahz, follow us on social media, and sign up for our newsletter for the latest recipes and inspiration.