Description
Healthy Egg Muffins are protein-packed, veggie-loaded, and perfect for meal prep. These grab-and-go bites are easy to customize, freezer-friendly, and ideal for breakfast, lunch, or snacks.
Ingredients
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8 large eggs
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½ cup milk (dairy or plant-based)
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1 cup chopped vegetables (bell peppers, spinach, zucchini, or broccoli)
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½ cup shredded cheese (cheddar, mozzarella, or feta)
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2 tbsp fresh herbs (parsley or chives)
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Salt & pepper, to taste
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Nonstick spray or olive oil, for greasing muffin tin
Instructions
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Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
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Whisk eggs, milk, salt, and pepper in a bowl.
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Stir in vegetables, cheese, and herbs.
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Divide mixture into muffin cups, filling each about ¾ full.
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Bake 18–20 minutes until set and lightly golden.
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Cool slightly before serving or storing.
Notes
Use silicone liners for easy cleanup.
Don’t overbake or the muffins may turn rubbery.
Freeze leftovers in an airtight container for up to 2 months.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Lunchbox / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~90
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 140 mg
Keywords: Healthy egg muffins, meal prep breakfast, protein-packed muffins