Spring Veggie and Egg Breakfast Muffins
These Spring Veggie and Egg Breakfast Muffins are a delightful way to start your day, packed with fresh vegetables and protein-rich eggs. Perfect for meal prep or a quick breakfast option!
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Ingredients
Yields 12 muffins
- (6) large eggs
- (1/2 cups) milk
- (1 cup) chopped spinach
- (1/2 cups) diced bell pepper
- (1/2 cups) diced onion
- (1/2 cups) shredded cheese (cheddar or your choice)
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
- (1/4 teaspoons) paprika
- (1 tablespoon) olive oil
- (1/2 cups) cherry tomatoes, halved
Instructions
- 1
Preheat your oven to 375°F (190 °C).
- 2
In a large mixing bowl, whisk together 6 large eggs and 1/2 cup milk until well combined. Add 2/4 teaspoon salt.
- 3
Add 1 cup chopped spinach, 1/2 cup diced bell pepper, 1/2 cup diced onion, 1/2 cup shredded cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika to the egg mixture. Stir until all ingredients are evenly distributed.
- 4
Grease a muffin tin with 1 tablespoon olive oil or use non-stick cooking spray.
- 5
Pour the egg and veggie mixture evenly into the muffin tin, filling each cup about 3/4 full.
- 6
Top each muffin with a few halved cherry tomatoes, pressing them gently into the mixture.
- 7
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
- 8
Remove from the oven and let cool for 5 minutes before carefully removing the muffins from the tin. Serve warm or store for later.
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