Fluffy, cheesy egg muffins packed with colourful vegetables. They’re easy to make, nutritious and perfect for a quick breakfast.
Preparation time: 10 minutes Cooking time: 18–22 minutes Servings: 6 muffins
Ingredients
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6 large eggs
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½ cup grated cheddar or mozzarella cheese
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¼ cup finely chopped onion
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¼ cup chopped capsicum
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¼ cup chopped spinach
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2 tbsp finely chopped tomato, seeds removed
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2 tbsp milk
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¼ tsp black pepper
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¼ tsp salt, or to taste
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¼ tsp paprika or chilli flakes (optional)
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1 tsp oil or butter for greasing
Instructions
1. Preheat the oven
Preheat your oven to 180°C. Grease six muffin cups with oil or butter.
2. Prepare the vegetables
Finely chop the onion, capsicum, spinach and tomato. Remove excess moisture from the tomato to prevent watery muffins.
3. Whisk the eggs
In a bowl, whisk together the eggs, milk, salt, black pepper and paprika until well combined.
4. Add the vegetables and cheese
Divide the chopped vegetables and grated cheese evenly between the muffin cups.
5. Pour in the egg mixture
Pour the egg mixture into each cup, filling it about three-quarters full to allow room for the eggs to rise.
6. Bake
Bake for 18–22 minutes, until the muffins are puffed up, golden around the edges and fully set in the centre. For food safety, the centre should reach 71°C.
7. Cool and serve
Allow the muffins to rest for 5 minutes before removing them from the tin. Serve warm.
Tips for delicious egg muffins
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Extra cheesy: Sprinkle additional mozzarella on top before baking.
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Pakistani-style flavour: Add chopped green chillies, fresh coriander and a pinch of cumin.
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More protein: Add cooked chicken, paneer or finely chopped turkey.
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Avoid soggy muffins: Drain watery vegetables and avoid adding too much milk.
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Make ahead: Refrigerate in an airtight container for 3–4 days and reheat thoroughly before eating.
Serving suggestion: Enjoy with whole-wheat toast, fresh fruit or a cup of tea for a satisfying breakfast.
