Here’s a clear, detailed, and flexible recipe for Vegetable & Egg Muffins — great for breakfast, lunchboxes, or snacks. No restricted ingredients, and easy to customize.
Vegetable & Egg Muffins
Yield: 10–12 muffins
Time: ~35 minutes total
Ingredients
Base
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8 large eggs
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60 ml milk (regular or plant-based)
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½ tsp salt
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¼ tsp black pepper
Vegetables (about 1½–2 cups total, finely chopped)
Choose any mix you like:
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Bell peppers
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Zucchini
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Spinach or kale
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Onion or spring onion
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Mushrooms
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Cherry tomatoes (seeds removed)
👉 Tip: Use less watery vegetables or cook them first.
Optional add-ins
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50 g cheese (cheddar, mozzarella, feta, or parmesan)
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Fresh herbs (parsley, chives, basil)
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Spices: paprika, garlic powder, oregano
For the pan
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Olive oil or butter (for greasing)
Step 1 – Prepare vegetables
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Preheat oven to 180°C (350°F).
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Finely chop all vegetables.
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If using mushrooms, onions, or zucchini:
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Lightly sauté in a pan for 3–5 minutes to remove moisture.
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Let vegetables cool slightly.
Step 2 – Prepare egg mixture
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In a bowl, whisk together:
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Eggs
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Milk
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Salt
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Pepper
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Whisk just until combined (don’t overbeat).
Step 3 – Assemble
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Grease a muffin tin well.
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Divide vegetables evenly among muffin cups.
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Sprinkle cheese or herbs on top (if using).
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Pour egg mixture over vegetables, filling each cup about ¾ full.
Step 4 – Bake
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Bake for 18–22 minutes.
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Muffins are done when:
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Centers are set
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Tops are lightly golden
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A knife comes out clean
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Step 5 – Cool
Let rest in the pan for 5 minutes, then remove carefully.
Storage
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Fridge: up to 4 days (airtight container)
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Freezer: up to 2 months
Reheat gently in oven or microwave.
Variations
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Mediterranean: spinach, tomato, feta, oregano
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Kid-friendly: corn, mild cheese, bell pepper
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High-protein: add cottage cheese or extra egg white
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Dairy-free: skip cheese and use plant milk
Common mistakes to avoid
❌ Too many raw watery vegetables → soggy muffins
❌ Overfilling cups → overflow
❌ Overbaking → rubbery texture