Fluffy, protein-packed, and loaded with veggies—perfect for meal prep or on-the-go breakfasts!
📝 Ingredients (Makes 12 muffins)
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8 large eggs
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¼ cup milk (or unsweetened almond milk)
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1 cup diced veggies (bell peppers, spinach, mushrooms, zucchini, etc.)
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½ cup shredded cheese (cheddar, feta, or goat cheese)
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2 green onions, sliced
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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Cooking spray or olive oil for greasing
(Optional add-ins: Cooked bacon, ham, or a pinch of red pepper flakes for heat!)
👩🍳 Instructions
1️⃣ Prep:
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Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
2️⃣ Whisk eggs:
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In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until smooth.
3️⃣ Add mix-ins:
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Stir in veggies, cheese, and green onions (and meat if using).
4️⃣ Bake:
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Pour mixture evenly into muffin cups (¾ full).
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Bake 18-22 mins until set and lightly golden.
5️⃣ Cool & store:
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Let cool 5 mins, then run a knife around edges to loosen.
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Store in fridge up to 4 days or freeze up to 3 months.
🔥 Pro Tips
✔ Perfect texture: Don’t overbake—centers should be just set.
✔ Meal prep: Reheat in microwave 30 secs or toaster oven.
✔ Make it crustless quiche: Add ¼ cup flour to the batter for a denser texture.
🍽️ Serving Ideas
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Breakfast sandwich: Slice and tuck into an English muffin with avocado.
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Dip ‘em: Serve with salsa or hot sauce.
“Like mini frittatas—easy, healthy, and totally customizable!”