Easy Veggie & Cheese Egg Muffins

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Easy Veggie & Cheese Egg Muffins

📝 Ingredients (Makes 10–12 muffins)

Egg mixture:

  • 8 large eggs
  • ¼ cup milk (optional, for fluffier muffins)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika or turmeric (optional)

Filling options (add any or all):

  • Chopped green onions
  • Chopped bell peppers
  • Spinach (fresh or frozen squeezed dry)
  • Tomatoes (seeded & diced)
  • Mushrooms (sautéed)
  • Grated cheese (cheddar, mozzarella, or mixed)
  • Cooked chicken, turkey, or beef (optional)

🔥 Instructions

1. Preheat

Preheat your oven to 180°C (350°F).
Grease a muffin tin or use silicone cups.

2. Prepare the Fillings

  • Chop your vegetables.
  • Add a small amount (1–2 tbsp) into each muffin cup.

3. Make the Egg Mixture

In a bowl, whisk together:

  • Eggs
  • Milk
  • Salt
  • Pepper
  • Spices

Pour the mixture into each muffin cup, filling about ¾ full.

4. Add Cheese

Sprinkle shredded cheese on top (or mix it into the eggs).

5. Bake

Bake for 18–22 minutes, or until set, puffed, and golden on top.

🍽️ Serve

Let cool slightly, then enjoy warm.
Store leftovers in the fridge for 4 days or freeze for 2 months.

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