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dozen high protein egg veggie muffins

High Protein Egg Veggie Muffins

These high protein egg veggie muffins are a quick and easy breakfast that’s packed with flavor and vegetables. Perfect for busy mornings, meal prep, or a grab-and-go snack. They are soft, fluffy, and full of colorful veggies.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 8 large eggs or vegan egg substitute
  • 1/4 cup milk dairy or plant-based
  • 1 cup chopped vegetables bell peppers, spinach, mushrooms, zucchini
  • 1/2 cup shredded cheese optional, or vegan alternative
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika optional

Method
 

  1. Preheat oven: Set oven to 350°F (180°C). Grease a 12-cup muffin tin or use silicone liners.
  2. Mix eggs and milk: In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until smooth.
  3. Add vegetables and cheese: Stir in the chopped vegetables and shredded cheese until evenly mixed.
  4. Fill muffin cups: Pour mixture into muffin cups, about 3/4 full each.
  5. Bake: Bake for 20–25 minutes, until tops are golden and a toothpick comes out clean.
  6. Cool and serve: Let muffins cool for 5 minutes before removing from the tin. Enjoy warm, or store for later.

Notes

  • You can swap vegetables depending on what’s fresh or in your fridge.
  • These muffins store well in the fridge for up to 5 days and freeze for up to 2 months.
  • Reheat in microwave for 30–45 seconds or oven at 350°F for 5 minutes.
  • For a vegan version, use a chickpea flour and water mixture instead of eggs, and vegan cheese if desired.
  • Try adding herbs like parsley or chives for extra flavor.