-
Prep time
10 minutes
-
Cook time
20 minutes
-
makes
12 egg muffins
Author Notes
As a fitness instructor and busy mom, finding recipes that are high in protein and easy for meal prep and perfect for my baby and me. These cheesy veggie egg muffins are a great way to combine milk, eggs, and cheese into a healthy and satisfying breakfast that’s easy to make and perfect for busy
mornings! —Selena Samuela
—Food52
Test Kitchen Notes
This recipe is presented in partnership with Gonna Need Milk. —The Editors
Watch This Recipe
Vegetable Egg Frittata Muffins
Ingredients
-
1 cup
milk
-
4
large eggs
-
1/2 cup
shredded cheese (if you love cheese you could be a little more generous)
-
1/2 cup
diced vegetables (broccoli, onions, tomatoes, or whatever you have on hand)
-
1/4 teaspoon
garlic powder (feel free to add chili pepper too, for some spice)
-
salt and pepper to taste
-
avocado oil for greasing your muffin tins and sautéing veggies
Directions
-
Preheat your oven to 375°F (190°C).
-
*Prepare the the veggies:*
-
Sauté the diced vegetables in a skillet with a bit of avocado oil or olive oil until they are tender. Start with broccoli and onion add tomatoes at the end.
-
*Mix the batter:*
-
In a large bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheese, vegetables, garlic powder, salt, and pepper.
-
Lightly grease a 12-cup muffin tin with avocado oil. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
-
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden brown.
-
Allow the muffins to cool for a few minutes in the tin before removing them. Serve warm or let them cool completely before storing. Note: These egg muffins can be stored in the refrigerator for up to 4 days.
See what other Food52ers are saying.