Vegetable Egg Muffins

Busy mornings get a whole lot easier when breakfast is already sitting in the fridge, ready to grab. These vegetable egg muffins are soft and fluffy, dotted with sweet little pieces of carrot, peas, corn, and bell pepper, and finished with melty cheddar in every bite. They taste like a mini omelette, just in a much cuter, more portable form.

I love making a batch on Sunday so the week starts off sorted. Kids happily eat them, they reheat in seconds, and you can actually feel good about what’s in them. Warm, protein-packed, and endlessly flexible — this is meal prep that doesn’t feel like a chore.

Why You’ll Love This Recipe

• Perfect for meal prep — make once and breakfast is handled for days
• Fluffy, cheesy, and packed with colorful vegetables
• Kid-friendly and easy to eat on the go
• Naturally low-carb and protein-rich

Instructions

1. Preheat the oven to 350°F (180°C); grease a muffin tin or line it with paper liners.
2. Whisk the eggs, milk, salt and black pepper until well combined.
3. Stir in the mixed vegetables, onion, cheese and herbs.
4. Pour the mixture into the muffin cups, filling each about 3/4 full.
5. Bake 18-20 minutes, until set and golden on top; let cool slightly and serve.

Tips & Variations

• Grease the tin really well or use silicone liners — egg muffins love to stick.
• Swap the cheddar for feta or mozzarella, or add a pinch of chili flakes for a little heat.
• Don’t overbake: pull them out as soon as the centers are just set so they stay soft and fluffy.

Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6