Whip up a batch of these Cheesy Veggie Egg Muffin Cups for a delicious and nutritious way to start your day. These make-ahead wonders are perfect for busy mornings and a fantastic option for Healthy Breakfast for Kids. You’ll love how easy they are to customize and how much flavor they pack into each bite.
Key Ingredients & Substitutions
- Eggs: Use whole eggs or egg whites for a lighter option.
- Milk: Any dairy or non-dairy milk works well.
- Cheese: Shredded cheddar, mozzarella, or a mixed blend are great choices.
- Veggies: Finely chopped bell peppers, spinach, or zucchini add color and nutrients.
Ingredients
- 12 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped spinach
- 1/4 teaspoon salt
- Pinch of black pepper
- Cooking spray
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 12 muffin cups
- Calories per serving: Approximately 80-100 (depending on ingredients)
- Tools Needed: 12-cup muffin tin, whisk, mixing bowl
Step-by-Step Instructions
1. Preheat and Prepare Your Muffin Tin
Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray to prevent sticking. This ensures your egg muffins release easily.
2. Whisk the Eggs and Milk
In a large bowl, whisk the eggs and milk together until well combined and frothy. This creates a light and airy base for your healthy breakfast. Season with salt and pepper.
3. Stir in Cheese and Veggies
Gently fold in the shredded cheddar cheese, chopped bell pepper, and spinach into the egg mixture. Make sure the vegetables and cheese are evenly distributed throughout. This is where the “veggie” part of your Cheesy Veggie Egg Muffin Cups comes in!
4. Fill the Muffin Cups
Carefully pour the egg mixture into each prepared muffin cup, filling them about two-thirds full. Avoid overfilling, as the egg will puff up during baking.
5. Bake Until Set
Bake for 18-22 minutes, or until the egg muffins are set and lightly golden brown around the edges. A toothpick inserted into the center should come out clean.
6. Cool and Serve
Allow the muffin cups to cool in the tin for a few minutes before carefully removing them. Serve warm and enjoy your convenient and healthy breakfast for kids.
Variation Ideas
- Add finely diced mushrooms or green onions.
- Include a pinch of garlic powder or onion powder for extra flavor.
- Mix in a tablespoon of cottage cheese for added protein and creaminess.
- Use different cheeses like Monterey Jack or Swiss.
Storage Instructions
Store cooled Cheesy Veggie Egg Muffin Cups in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave for 30-60 seconds or in a toaster oven until warmed through.
Frequently Asked Questions (FAQ)
Q: Can you make these egg muffins ahead of time?
A: Absolutely! These are perfect for meal prepping and make a great grab-and-go option for busy mornings.
Q: What other vegetables can you add?
A: You can use shredded carrots, finely chopped broccoli, or even diced zucchini. Just be sure to chop them small so they cook evenly.
Q: Are these gluten-free?
A: Yes, this recipe is naturally gluten-free, making it a great choice for many dietary needs.
Q: How do you prevent the egg muffins from sticking?
A: Generously spray your muffin tin with cooking spray or use silicone muffin liners for easy release.
Q: Can you use egg whites instead of whole eggs?
A: Yes, you can substitute whole eggs with egg whites for a lower-calorie and lower-fat option. Adjust the liquid amount slightly if needed.
Q: Can you freeze these Cheesy Veggie Egg Muffin Cups?
A: Yes, once cooled, place them in a freezer-safe bag or container. They freeze well for up to two months.