These golden, fluffy savory egg muffins are packed with eggs, cheese, red pepper, and fresh herbs. They’re perfect for breakfast, brunch, a quick snack, or meal prep.
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: ~30 minutes
Ingredients
- 6 large eggs
- ½ cup (120 ml) milk
- ½ cup (60 g) all-purpose flour
- ½ cup (50 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- ½ cup finely diced red bell pepper
- ¼ cup finely chopped green onions
- 2 tbsp fresh parsley, finely chopped
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil or melted butter
Optional
- ½ cup finely chopped spinach
- ¼ cup diced cooked ham
- ¼ cup cooked bacon
- ¼ cup finely chopped mushrooms
Instructions
1. Prepare the oven
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin pan well, or use silicone muffin liners.
2. Prepare the egg mixture
Crack the eggs into a large bowl.
Add the milk and whisk until smooth.
Add the flour, garlic powder, paprika, salt, and black pepper. Whisk until well combined.
3. Add the fillings
Stir in:
- Mozzarella
- Parmesan
- Red bell pepper
- Green onion
- Fresh parsley
Mix gently until everything is evenly distributed.
4. Fill the muffin pan
Pour the mixture evenly into the 12 muffin cups.
Fill each cup about ¾ full—the muffins will puff up while baking.
5. Bake
Bake for 18–22 minutes, or until the muffins are puffed, golden around the edges, and the centers are fully set.
6. Cool
Remove from the oven and let them cool in the pan for 5 minutes.
Carefully remove and garnish with extra fresh parsley.
🌬️ Air Fryer Method
- Pour the mixture into silicone muffin cups.
- Place them in the air fryer basket.
- Air fry at 325°F (165°C) for 10–14 minutes.
- Check that the centers are completely set before serving.
Cook in batches if necessary.
Tips
- Finely dice the vegetables so they cook evenly.
- Drain watery vegetables before adding them.
- Don’t overfill the muffin cups.
- Avoid overbaking, which can make egg muffins rubbery.
- Let them rest for a few minutes before removing from the pan.
Nut & Allergy Information
Contains: eggs, dairy, and wheat/gluten.
Peanuts/tree nuts: None in the basic recipe.
Gluten-free: Use gluten-free flour or replace the flour with about 2 tbsp cornstarch.
Dairy-free: Use dairy-free milk and cheese alternatives.
Always check packaged ingredients for allergen and cross-contact information. Q&A
Can I make these without flour?
Yes. Simply omit it. The muffins will have a softer, more egg-based texture.
Can I add cottage cheese?
Yes! Add ½ cup (110 g) cottage cheese for a creamy texture.
Can I use other vegetables?
Absolutely. Spinach, mushrooms, zucchini, broccoli, and corn all work well. Cook or drain vegetables that contain lots of moisture first.
Can I make these ahead?
Yes. Store cooled muffins in an airtight container in the refrigerator for 3–4 days.
Can I freeze them?
Yes. Cool completely, wrap individually, and freeze for up to 2 months. Thaw in the refrigerator and reheat thoroughly.
How do I reheat them?
Microwave for about 20–40 seconds, or use an oven/air fryer for a better texture.
Approximate Nutrition
Per muffin, based on 12 muffins:
- Calories: ~105–120 kcal
- Protein: ~7 g
- Carbohydrates: ~6–7 g
- Fat: ~7 g
- Fiber: ~0.5–1 g
Nutrition is approximate and varies with the cheese, milk, and optional ingredients.
Caption
SAVORY VEGETABLE & CHEESE EGG MUFFINS! 😍
Fluffy, golden, cheesy, and loaded with colorful vegetables and fresh herbs! These easy little muffins are perfect for breakfast, brunch, snacks, or meal prep. 🧀🌿
Save this recipe! ❤️