Make-Ahead Egg & Veggie Muffins
Mini egg muffins loaded with red pepper, zucchini, onion, and cheddar—easy to make ahead for quick breakfasts.
Servings: 6 servings
Ingredients
- 6 large eggs free-range recommended
- 1/2 cup red bell pepper diced
- 1 cup zucchini diced
- 1/4 cup onion finely diced
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese reduced-fat, grated
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly oil a 12-cup mini muffin tin or a 6-cup regular muffin tin using cooking spray or a thin layer of oil.
- In a mixing bowl, whisk the 6 large eggs until combined and slightly frothy.
- Add the diced red bell pepper, diced zucchini, finely diced onion, grated cheddar, salt, and black pepper to the eggs and stir until evenly distributed.
- Pour the egg mixture into the prepared muffin cups, filling each about three-quarters full.
- Bake for 15–20 minutes, until the egg muffins are set and lightly golden on top.
- Let the muffins cool slightly before removing them from the tin.
Equipment
- Mixing Bowl
- whisk or fork
- Measuring cups and spoons
- mini or regular muffin tin
- cooking spray or oil brush
- grater (for cheese)
Notes
- Use a mini tin for bite-sized muffins or a regular tin for larger portions.
- Fill cups about 3/4 full to prevent overflow.
- Egg muffins can be stored in the fridge for several days.