Description
Make fluffy veggie egg muffins packed with cheese, broccoli, and peppers — a quick, healthy meal prep breakfast that’s high in protein!
Ingredients
10 large eggs
1/4 cup milk of choice
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup cooked broccoli florets, chopped small
1/2 cup shredded cheddar or mozzarella cheese
1/4 cup green onions, chopped
Salt & black pepper to taste
Olive oil spray (for greasing muffin tin)
Instructions
1. Preheat oven to 350°F (175°C) and spray a 12-cup muffin tin with olive oil.
2. In a large bowl, whisk eggs, then stir in milk, salt, and pepper.
3. Add red and green bell peppers, broccoli, green onions, and cheese.
4. Divide mixture evenly into muffin cups, filling about 3/4 full.
5. Bake for 20–25 minutes or until eggs are puffed and set.
6. Cool slightly before removing. Serve warm or store for later.
Notes
Store in fridge up to 5 days, or freeze for 2 months.
Reheat in microwave 30–45 seconds before serving.
Use silicone liners for easy cleanup.
Try different veggie, cheese, or protein combos for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 110mg