Easy Egg Muffins with Vegetables and Cheese Recipe

Introduction

These easy egg muffins are a perfect breakfast or snack option, packed with fresh vegetables and melted cheese. They are simple to prepare, bake quickly, and can be enjoyed hot or cold.

Ingredients

• 1 tbsp oil
• 150g broccoli, finely chopped
• 1 red pepper, finely chopped
• 2 spring onions, sliced
• 6 large eggs
• 1 tbsp milk
• Large pinch of smoked paprika
• 50g cheddar or gruyère, grated
• Small handful of chives, chopped (optional)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 4. Brush half of the oil into an 8-hole muffin tin to prevent sticking.
2. Step 2: Heat the remaining oil in a frying pan over medium heat. Add the chopped broccoli, red pepper, and spring onions. Cook for about 5 minutes until the vegetables are slightly softened. Set aside to cool.
3. Step 3: In a large bowl, whisk together the eggs, milk, smoked paprika, and half of the grated cheese until well combined.
4. Step 4: Fold the cooled cooked vegetables into the egg mixture.
5. Step 5: Pour the mixture evenly into the prepared muffin tin holes. Sprinkle the remaining cheese on top of each muffin, and add chopped chives if using.
6. Step 6: Bake in the preheated oven for 15 to 17 minutes, or until the egg muffins are golden brown and cooked through.
7. Step 7: Allow to cool slightly before removing from the tin. Serve warm or at room temperature.

Tips & Variations

• Swap the broccoli and pepper for other vegetables like spinach, mushrooms, or zucchini to customize the muffins.
• Use feta or goat cheese for a different flavor profile.
• To make these gluten-free and dairy-free, omit the cheese and use a dairy-free milk alternative.
• Add cooked bacon or sausage crumbles for a protein boost and savory twist.

Storage

Store the egg muffins in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven until warmed through. They can also be frozen for up to 1 month; thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these egg muffins in advance?

Yes, you can prepare the egg mixture and vegetables the night before, then bake the muffins fresh in the morning for a quick and easy breakfast.

Are these egg muffins suitable for meal prepping?

Absolutely. They store well in the fridge or freezer, making them perfect for meal prepping and grab-and-go snacks throughout the week.

Easy Egg Muffins with Vegetables and Cheese Recipe

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★★★★★

4.8 from 139 reviews

• Author: Jake
• Total Time: 27 minutes
• Yield: 8 egg muffins 1x
• Diet: Vegetarian

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Description

These easy egg muffins are a delicious and nutritious breakfast option packed with vibrant vegetables, melted cheese, and smoky paprika. Perfectly baked until golden and fluffy, they make a great grab-and-go meal or a versatile snack any time of day.

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Ingredients

Scale 1x2x3x

Vegetables

• 150g broccoli, finely chopped
• 1 red pepper, finely chopped
• 2 spring onions, sliced
• small handful of chives, chopped (optional)

Egg Mixture

• 6 large eggs
• 1 tbsp milk
• large pinch of smoked paprika
• 50g cheddar or gruyère, grated

Other

• 1 tbsp oil

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Instructions

1. Preheat the oven: Set your oven to 200°C (180°C fan/gas mark 4) to ensure it’s at the perfect temperature for baking the egg muffins.
2. Prepare muffin tin and vegetables: Brush half of the oil evenly into an 8-hole muffin tin. Heat the remaining oil in a frying pan, then add the finely chopped broccoli, red pepper, and sliced spring onions. Fry the vegetables for about 5 minutes until they start to soften. Remove from heat and set aside to cool.
3. Mix eggs and cheese: In a bowl, whisk together the eggs, milk, smoked paprika, and half of the grated cheese until well combined.
4. Combine vegetables and egg mixture: Stir the cooked and cooled vegetables into the egg mixture, ensuring an even distribution of ingredients.
5. Fill muffin tin: Pour the egg and vegetable mixture evenly into the prepared muffin holes. Top each muffin with the remaining grated cheese and, if desired, a few chopped chives for extra flavor and color.
6. Bake the muffins: Place the muffin tin in the preheated oven and bake for 15-17 minutes. Check for a golden brown color on top and that the muffins are cooked through by inserting a skewer or toothpick, which should come out clean.
7. Cool and serve: Remove from oven and let the egg muffins cool for a couple of minutes before removing from the tin. Serve warm or at room temperature.

Notes

• You can substitute milk with a dairy-free alternative like almond or oat milk if preferred.
• Feel free to swap cheddar or gruyère cheese with any other cheese you have on hand, such as mozzarella or feta, for a flavor twist.
• These muffins freeze well, so you can make a batch ahead and reheat them in the oven or microwave when ready to eat.
• Adding herbs like parsley or thyme can enhance the flavor profile.
• Use a non-stick muffin tin or line with silicone muffin cups for easier removal.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Western

Keywords: egg muffins, baked egg cups, breakfast muffins, easy egg recipe, vegetable egg muffins, smoked paprika egg muffins