Meal-Prep Veggie Egg Muffins

Name: Meal-Prep Veggie Egg Muffins
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 pcs egg (large); 0.5 cup bell pepper (finely chopped); 1 cup spinach (fresh, roughly chopped); 0.25 cup onion (finely chopped); 0.25 cup cheddar cheese (shredded); 1 tsp oil (for sautéing and greasing); 0.25 tsp salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

Fluffy, protein-packed egg muffins loaded with colorful bell peppers, spinach, and a touch of cheese. These grab-and-go breakfast cups are perfect for busy mornings and stay delicious all week long.

PREP

10m

COOK

SERVES

2 PIECES

201 cal

SERVINGS

INGREDIENTS

For 4 servings

8 pcsegg · large½ cupbell pepper · finely chopped1 cupspinach · fresh, roughly chopped¼ cuponion · finely chopped¼ cupcheddar cheese · shredded1 tspoil · for sautéing and greasing¼ tspsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

201

CALORIES · 2 PIECES

Protein15g · 30%

Carbs3g · 6%

Fat14g · 63%

Fiber1g

Sugar2g

Saturated fat5g

Cholesterol382mg

Sodium355mg

Potassium243mg

Phosphorus256mg

How we calculate →

METHOD · 8 STEPS

prep
Preheat the oven and prep the pan.
1.Preheat oven to 375°F (190°C).
2.Grease 8 cups of a 12-cup muffin tin with a few drops of oil.
3.Set the prepared tin aside.
saute · ~3 min
Sauté the onions until just softened.
Heat 1 teaspoon of oil in a small skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until translucent and fragrant, about 3 minutes. Remove from heat and let cool slightly.
TIPCooling the onions slightly prevents them from scrambling the eggs when mixed.
mix · ~1 min
Whisk the egg base.
1.In a large mixing bowl, crack all 8 eggs.
2.Add the salt and black pepper.
3.Whisk vigorously until the yolks and whites are fully combined and slightly frothy, about 1 minute.
mix
Fold in the vegetables and cheese.
Add the sautéed onions, chopped bell pepper, chopped spinach, and shredded cheddar cheese into the whisked eggs. Stir gently until all the ingredients are evenly distributed.
assemble
Fill the muffin cups.
Using a ladle or measuring cup, pour the egg mixture evenly into the 8 greased muffin cups, filling each about three-quarters full.
TIPLeaving a little space at the top prevents overflow as the muffins puff up during baking.
bake · ~20 min
Bake until set and golden.
Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The egg muffins are done when the tops are puffed, golden at the edges, and a toothpick inserted in the center comes out clean.
TIPDo not overbake — the eggs will continue to set from residual heat once out of the oven.
rest · ~5 min
Cool in the pan briefly before removing.
Let the egg muffins cool in the tin for 5 minutes. Run a butter knife around the edges to loosen them, then gently lift each one out.
serve
Serve warm or cool completely for meal prep.
Enjoy two muffins per serving while warm, or let them cool completely on a wire rack before transferring to an airtight container for storage.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make sure to cool the sautéed onions before adding to the eggs to prevent curdling.
2
Fill muffin cups only three-quarters full to allow room for the muffins to puff up.
3
Grease the muffin tin well, even if non-stick, to ensure easy removal after baking.
4
Use a toothpick to test doneness: it should come out clean, not wet.
5
Let muffins cool in the pan for 5 minutes before loosening edges with a knife.
6
Store cooled muffins in an airtight container in the fridge for up to 5 days.
7
Reheat in the microwave for 20-30 seconds or in a toaster oven to restore texture.