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savory egg muffins recipe

Savory Egg Muffins

Delicious and protein-packed savory egg muffins loaded with vegetables and cheese. Perfect for meal prep, breakfast on-the-go, or a healthy snack any time of day.

  • Total Time: 30 minutes
  • Yield: 8 for 12 servings 1x

Ingredients

Scale
  • 8 large eggs
  • 1/2 cup mixed vegetables (spinach, bell peppers, onions), chopped
  • 1/2 cup shredded cheese (cheddar or your choice)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons milk or cream

Instructions

  1. Prep: Preheat oven to 375Β°F, grease muffin tin
  2. Mix Wet: Whisk eggs until frothy, fold in vegetables and cheese
  3. Combine: Mix dry ingredients, combine with wet mixture gently
  4. Bake: Fill muffin cups 2/3 full, bake until golden
  5. Finish: Test doneness with a toothpick. Let cool for 5 minutes before removing from tin

Notes

  • Squeeze excess water from spinach to prevent soggy muffins
  • Room temperature eggs mix more easily and create fluffier texture
  • Line muffin tin with paper cups for easy removal and storage
  • Don’t overmix the batter – fold ingredients just until combined for tender muffins
  • Author: Jennie Graham
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 95 calories
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 6g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0.5g
  • Protein: 8g
  • Cholesterol: 155mg

Keywords: savory egg muffins, egg muffins, breakfast muffins, meal prep, protein breakfast, vegetable muffins, healthy breakfast