Baked egg muffins with mild cheese and finely chopped veggies for a portable, make-ahead breakfast.
ABy Annebala
Servings
12
8 piece Large eggs
0.25 cup Whole milk
1 cup Mild cheddar cheese, freshly grated
1 piece Red bell pepper, finely diced
1 cup Baby spinach, finely chopped
1 piece Small zucchini, finely grated
3 piece Spring onions, finely sliced
0.5 tsp Garlic powder
0.5 tsp Salt
0.25 tsp Black pepper
1 tbsp Butter, softened (for greasing)
Calories
112 kcal
Protein
7g
Carbs
2g
Fat
8g
Sugar
1g
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Sarah M. · Melbourne, AU
Prep
1. Preheat your oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with softened butter, making sure to coat the sides well to prevent sticking.
1 tbsp Butter, softened (for greasing)
2. Squeeze any excess moisture from the grated zucchini using a clean kitchen towel or paper towels — this prevents the muffins from becoming watery. Finely dice the red bell pepper, chop the spinach, and slice the spring onions.
Mix the Egg Batter
3. In a large bowl or jug, whisk together the eggs and milk until fully combined and slightly frothy. Season with garlic powder, salt, and black pepper and whisk again.
8 piece Large eggs,
0.2 cup Whole milk,
0.5 tsp Garlic powder,
0.5 tsp Salt,
0.2 tsp Black pepper
4. Stir in the prepared red bell pepper, spinach, zucchini, and spring onions into the egg mixture. Add three-quarters of the grated cheddar and stir to combine.
0.8 cup Mild cheddar cheese, freshly grated,
1 piece Red bell pepper, finely diced,
1 cup Baby spinach, finely chopped,
1 piece Small zucchini, finely grated,
3 piece Spring onions, finely sliced
Bake
5. Carefully ladle or pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining cheddar cheese over the tops of each cup.
0.2 cup Mild cheddar cheese, freshly grated
6. Bake in the preheated oven for 18–22 minutes, until the egg muffins are puffed, set in the center, and golden at the edges. Allow to cool in the tin for 5 minutes before running a butter knife around each cup to release. Serve warm or allow to cool completely before storing in an airtight container in the fridge for up to 4 days.
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