These savory egg muffins are a revelation in simplicity. With just eggs, chopped vegetables, a touch of seasoning, and a splash of milk or yogurt, you get a protein-packed, veggie-rich dish that’s as versatile as it is delicious. Baked in a muffin tin, they’re portioned perfectly for grab-and-go meals or elegant brunch spreads. The texture is fluffy yet hearty, and the flavors are customizable—whether you lean into spinach and bell peppers or explore ginger-infused greens. This recipe is ideal for anyone seeking a low-effort, high-reward dish that supports wellness and satisfies the soul.
🧄 INGREDIENTS:
- 6 large eggs
- 1 cup chopped mixed vegetables (e.g., spinach, green onions, bell peppers)
- ¼ cup milk or plain yogurt (dairy or plant-based)
- Salt and black pepper to taste
Optional Add-ins (for variety):
- ¼ tsp turmeric or ginger powder (for a wellness boost)
- ¼ cup shredded cheese (cheddar, feta, or dairy-free)
- Fresh herbs like parsley, cilantro, or thyme
- Chili flakes for heat
🍳 INSTRUCTIONS:
1. Preheat & Prep:
Preheat your oven to 180°C (350°F). Lightly grease a 6-cup muffin tin or line with silicone muffin cups for easy release.
2. Prepare the Veggies:
Wash and finely chop your vegetables. Spinach, green onions, and bell peppers work beautifully, but feel free to use what’s seasonal or available—zucchini, mushrooms, or even grated carrots are great options. If using tougher greens like kale, sauté briefly to soften.
3. Mix the Egg Base:
In a medium bowl, crack the eggs and whisk until smooth. Add milk or yogurt, salt, and pepper. If using turmeric or ginger, whisk them in now. These spices not only enhance flavor but also offer anti-inflammatory benefits.
4. Assemble the Muffins:
Divide the chopped vegetables evenly among the muffin cups. Pour the egg mixture over the veggies, filling each cup about ¾ full. If using cheese or herbs, sprinkle them on top or mix into the egg base before pouring.
5. Bake to Perfection:
Place the muffin tin in the oven and bake for 18–22 minutes, or until the egg muffins are puffed up, golden, and set in the center. A toothpick inserted should come out clean.
6. Cool & Serve:
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm, or refrigerate for up to 4 days. They reheat beautifully in the microwave or oven.
🌿 WELLNESS NOTES:
- Eggs provide high-quality protein and essential nutrients like choline and vitamin D.
- Vegetables add fiber, antioxidants, and vibrant flavor.
- Turmeric and ginger support digestion and reduce inflammation.
- Yogurt or milk adds creaminess and gut-friendly probiotics (if using yogurt).
🍽 SERVING SUGGESTIONS:
- Pair with a slice of whole grain toast and avocado for a complete breakfast.
- Serve alongside a fresh salad for a light lunch.
- Pack in lunchboxes or offer as party finger food—these muffins are endlessly adaptable.