RecipesGlobal
Veggie Egg Muffin Batch (12)
A dozen baked egg muffins loaded with veg — grab two on the way out for a week of protein-first breakfasts.
Ingredients
- 10 eggs
- 1 cup spinach, chopped
- 1 red pepper, diced
- 150g cherry tomatoes, chopped
- ½ red onion, diced
- ½ cup grated cheese
- Salt & pepper
- Olive oil spray
Method
- 1
Preheat the oven to 180°C (350°F) and oil a 12-hole muffin tin.
- 2
Whisk the eggs with seasoning.
- 3
Divide the veg and cheese between the holes; pour over the egg.
- 4
Bake 18–20 minutes until set.
- 5
Cool on a rack, then refrigerate in an airtight box within 2 hours.
Swaps & variations
- Add mushrooms or lean ham
- Skip cheese for dairy-free
- Hot sauce on the day
Storing & freezing
Fridge 4 days; freeze 2 months (reheat from frozen 60–90s). Better than scrambled for prep — set eggs hold, scrambled don't.
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