Baked Veggie Egg Muffin Bites
by Ana
Prep Time10 minsCook Time20 minsServings12 muffins
Portable protein-packed egg muffins loaded with spinach, bell pepper, onion, and cheddar — a healthy grab-and-go snack for busy mornings.
These egg muffin bites are the ultimate on-the-go snack: high in protein, low in effort, and completely portable. You can eat them cold straight from the fridge, toss them in a container for the office, or reheat one in the microwave on the way out the door. The beauty is in the customization — swap in whatever vegetables or cheese you have in the fridge and they still turn out perfect.
Ingredients
Recommended Tools
- 12-cup muffin tin
- Large mixing bowl
- Whisk
Instructions
- Preheat your oven to 180°C (350°F). Generously grease a 12-cup muffin tin with cooking spray or olive oil.
- Crack the eggs into a large mixing bowl, add the milk, garlic powder, salt, and pepper, then whisk until smooth and uniform.
- Divide the chopped spinach, diced bell pepper, and onion evenly among the 12 muffin cups.
- Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
- Sprinkle the shredded cheddar cheese evenly over the top of each muffin cup.
- Bake for 18-20 minutes until the egg muffins are puffed, set in the center, and lightly golden on top.
- Let them cool in the pan for 5 minutes before removing. Enjoy warm, or store in the fridge for up to 4 days and reheat for 30 seconds.