Veggie Egg Muffins Protein Bites (Print Version)

Fluffy egg muffins loaded with colorful veggies for a protein-rich breakfast or snack.

# What You'll Need:

→ Vegetables

01 - 1 cup baby spinach, chopped
02 - 1/2 cup red bell pepper, diced
03 - 1/2 cup cherry tomatoes, quartered
04 - 1/4 cup red onion, finely diced

→ Eggs & Dairy

05 - 8 large eggs
06 - 1/4 cup milk (dairy or unsweetened plant-based)
07 - 1/2 cup shredded cheddar cheese (optional)
08 - Salt and black pepper, to taste

→ Herbs & Seasonings

09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon dried oregano or Italian seasoning

# How To Make:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with silicone cups.
02 - In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and oregano until fully combined.
03 - Add chopped spinach, bell pepper, cherry tomatoes, red onion, and half of the shredded cheese to the egg mixture. Stir gently to incorporate.
04 - Divide the mixture evenly among muffin cups, filling each about three-quarters full.
05 - Sprinkle the remaining shredded cheese on top of each filled muffin cup, if using.
06 - Bake for 18 to 22 minutes until the muffins are set and lightly golden on top.
07 - Allow muffins to cool for several minutes before removing from the tin. Serve warm or store cooled muffins appropriately.

# Expert Tips:

01 -
  • Make a dozen at once and forget about breakfast prep until Thursday.
  • They taste like actual food, not the cardboard protein bars I used to pretend to enjoy.
  • Vegetables taste sweeter and more flavorful when baked into eggs than I expected.
  • Reheats perfectly in thirty seconds, no gummy texture or rubbery edges.
02 -
  • Don't fill the cups all the way to the brim—they puff up as they bake and will overflow if you leave no room.
  • Milk really does matter here; without it, the muffins turn out dense and dry no matter how fresh your eggs are.
03 -
  • A quarter-cup scoop makes filling the tin faster and ensures every muffin cooks evenly.
  • Fresh herbs like chives or parsley stirred in at the end add brightness that makes these taste less like meal prep and more like something you actually wanted to eat.
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