🧁 Veggie Egg Muffins (Healthy Breakfast Recipe)

These baked egg muffins are fluffy, protein-packed, and perfect for breakfast, lunchboxes, or snacks. They’re also easy to customize with your favorite vegetables and cheese.

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🥚 Ingredients

Eggs Base:

• 6 large eggs

Vegetables:

• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1 small carrot, finely chopped
• ½ cup sweetcorn
• Optional: bell peppers, broccoli florets, cherry tomatoes
• 2 tbsp coriander leaves (or parsley/chives)

Cheese:

• ½ cup shredded mozzarella (or cheddar / preferred cheese)

Seasoning:

• Salt, to taste
• Black pepper, to taste

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👩‍🍳 Instructions

1. Preheat Oven

Preheat your oven to 180°C (350°F).
Grease a muffin tin or line it with muffin cups.

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2. Prepare Vegetables

Finely chop all vegetables so they cook evenly inside the muffins.

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3. Mix Eggs

In a large bowl:

• Crack and beat the eggs well
• Add chopped vegetables and sweetcorn
• Mix in coriander leaves
• Add shredded cheese
• Season with salt and black pepper
• Stir until everything is evenly combined

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4. Fill Muffin Tin

Pour the mixture into the muffin cups, filling each about ¾ full.

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5. Bake

Bake for 20–25 minutes, or until: