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Recipe from Simpler Savory

The recipe

Veggie Egg Muffins

Prep
15 min
Cook
20 min
Total
35 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
120

2× the original author values. Recipe yield: 12 servings.

calories
240

3× the original author values. Recipe yield: 12 servings.

calories
360
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 10 large eggs
  • 1/3 cup milk or water — dairy or non-dairy
  • 1/2 teaspoon kosher salt — plus more to taste
  • 1/4 teaspoon black pepper — freshly ground
  • 1/4 teaspoon garlic powder — or onion powder
  • 1 tablespoon olive oil — for sautéing
  • 1 red bell pepper — finely diced (about 1 cup)
  • 1/2 cup scallions or red onion — minced
  • 2 cups baby spinach — chopped
  • 1 cup shredded cheese — cheddar, mozzarella, or feta crumbles
  • 2 tablespoons fresh herbs — parsley, chives, or basil, chopped (optional)
  • 1 nonstick spray or oil — to grease muffin tin

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin with nonstick spray or oil, or line with parchment liners.
  2. Place a skillet over medium heat and add the olive oil until it shimmers.
  3. Add the minced scallions or red onion and diced bell pepper with a pinch of salt; cook, stirring, until glossy and just tender, 3 to 4 minutes.
  4. Stir in the chopped spinach and cook just until wilted and vibrant, about 30 to 60 seconds. Remove from heat and let cool slightly.
  5. In a large bowl, whisk eggs with milk or water, salt, pepper, and garlic powder until completely homogenous and slightly foamy.
  6. Stir in the shredded cheese and any fresh herbs until evenly distributed.
  7. Divide the sautéed vegetables evenly among the 12 muffin cups.
  8. Pour the egg mixture over the vegetables, filling each cup about 3/4 full. If desired, sprinkle a little extra cheese on top.
  9. Bake until puffed with lightly golden edges and centers set with no jiggle, 18 to 22 minutes depending on your oven and add-ins.
  10. Let muffins cool in the pan for 2 minutes, then run a thin spatula around edges to release and transfer to a rack to steam off and set.
  11. Serve warm, or cool completely for meal prep before refrigerating or freezing.

Notes

Storage: Cool completely, then refrigerate in an airtight container lined with a paper towel for 4–5 days. For longer storage, freeze on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat: From fridge, microwave 20–30 seconds; from frozen, 45–60 seconds or bake at 300°F for 8–10 minutes. Tip: Sauté high-moisture veggies (mushrooms, zucchini, tomatoes) first to avoid soggy muffins.

Source: https://simplersavory.com/egg-muffins/