These cheesy vegetable egg muffins bake six individual portions in one muffin tin. Broccoli, carrot, red bell pepper, and green onions bring color and texture, while reduced-fat mozzarella or cheddar melts through the egg mixture. They are convenient served warm and can also be refrigerated for later.
Ingredients
- 6 large eggs
- 1/4 cup milk, dairy or plant-based
- 1/2 cup chopped broccoli, lightly steamed or raw
- 1/4 cup grated carrot
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/2 cup reduced-fat shredded mozzarella or cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or cooking spray
Directions
- Preheat the oven to 375°F (190°C). Grease or line a 6-cup muffin tin.
- Whisk the eggs with the milk, salt, and black pepper until fully blended.
- Stir in the broccoli, carrot, red bell pepper, green onions, and shredded cheese.
- Divide the mixture evenly among the six muffin cups, filling each about three-quarters full.
- Bake for 20–22 minutes, until the muffins are set and lightly golden. Egg dishes should reach 160°F (71°C) in the center.
- Cool for a few minutes, then remove the muffins gently from the pan.
Serve the muffins warm. Refrigerate leftovers for up to four days. Reheat refrigerated leftovers to 165°F (74°C). Letting the muffins stand briefly after baking helps them release more neatly from the muffin cups.
