Eggs & Veggie Muffin Cups
Mini omelettes you bake in a muffin tray—high-protein, veggie-packed, and perfect to grab-and-go.
Serves: 10–12 muffin cups
Time: 30 minutes
Ingredients
8 eggs
2–3 tbsp milk (optional, makes them softer)
1 cup spinach, chopped
½ cup bell pepper, diced
¼–½ cup onion, finely diced
½ cup mushrooms, chopped (optional)
Salt + black pepper
Optional: ½ tsp paprika or chilli flakes
Optional: ½ cup grated cheese (feta/cheddar/mozzarella)
Step-by-step
1) Prep the oven + tray
Preheat oven to 180°C.
Grease a muffin tin well (or use muffin liners).
2) Prep the veg
Chop veggies into small pieces.
If using mushrooms/onion, you can quickly sauté 2–3 minutes to remove extra moisture (optional but helps).
3) Mix the eggs
In a bowl, whisk eggs (and milk if using).
Add salt, pepper, and spices (if using).
Stir in chopped veggies (and cheese if using).
4) Fill + bake
Pour the mixture into muffin cups, filling each about ¾ full.
Bake 15–18 minutes, until set and slightly golden on top.
Test: a knife in the centre should come out clean.
5) Cool + serve
Cool for 5 minutes, then gently lift them out.
Eat warm, or store for later.
Storage & reheating
Fridge: up to 4 days in an airtight container
Freezer: up to 2 months
Reheat: microwave 20–40 seconds (from fridge)