Veggie Egg Muffins Protein Bites (Print view)

Egg muffins with colorful vegetables and cheese for a protein-rich breakfast or snack.

# List of Ingredients:

→ Vegetables

01 - 1 cup baby spinach, chopped
02 - 1/2 cup red bell pepper, diced
03 - 1/2 cup cherry tomatoes, quartered
04 - 1/4 cup red onion, finely diced

→ Eggs & Dairy

05 - 8 large eggs
06 - 1/4 cup milk (dairy or unsweetened plant-based)
07 - 1/2 cup shredded cheddar cheese or feta, optional
08 - Salt and black pepper, to taste

→ Herbs & Seasonings

09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon dried oregano or Italian seasoning

# Step-by-Step Directions:

01 - Heat the oven to 350°F and grease a 12-cup muffin tin or line with silicone cups.
02 - Whisk eggs, milk, salt, pepper, garlic powder, and oregano in a large bowl until fully blended.
03 - Combine chopped spinach, bell pepper, cherry tomatoes, red onion, and half of the cheese with the egg mixture; stir gently.
04 - Distribute the mixture evenly into the prepared cups, filling each about three-quarters full.
05 - Sprinkle the remaining cheese over the filled muffin cups, if using.
06 - Cook for 18 to 22 minutes until the muffins are firm and lightly golden.
07 - Allow muffins to cool slightly before removing from the tin; serve warm or cool completely for storage.

# Expert Suggestions:

01 -
  • Make twelve at once and coast through your mornings without thinking.
  • They taste nothing like "diet food"—fluffy, cheesy, genuinely delicious.
  • Reheat in seconds and eat cold straight from the fridge without apologizing.
02 -
  • Don't skip the rest time after baking—those minutes are when the eggs finish setting from the carryover heat and become actually portable.
  • The vegetables you choose matter immensely; finely diced pieces cook through, but chunks stay watery and create pockets of leakage.
03 -
  • Chop your vegetables the night before and measure them out so you're not standing there dice-dicing red onion at six in the morning.
  • If your muffins sink in the middle after cooling, your oven runs hot—lower it to 325°F next time and add a few minutes to the baking time.
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