These savory, protein-packed muffins are made with eggs, milk, cheese, and sautéed vegetables. I bake them in a muffin tin for convenient, portioned servings that are perfect for meal prep, quick breakfasts, or healthy snacks. They’re incredibly easy to make, flexible with whatever vegetables I have on hand, and delicious whether served warm or cold.

Why I’ll Love This Recipe

I love how effortlessly these frittata muffins come together. The prep is quick, the ingredients are wholesome, and the results are satisfying and nutritious. They’re easy to adapt with different vegetables, cheeses, or even leftover meats, and they store beautifully. Whether I need a grab-and-go breakfast or a light meal, these always fit the bill.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large eggs

• 1 cup whole milk

• ½ cup shredded cheddar cheese (or any cheese I prefer like feta, mozzarella, or goat cheese)

• ½ cup finely chopped broccoli florets

• ¼ cup diced red onion

• ¼ cup diced cherry tomatoes

• ¼ teaspoon garlic powder

• Salt, to taste (I usually add about ¼ teaspoon)

• Freshly ground black pepper, to taste

• Avocado oil or olive oil (for greasing the muffin tin and sautéing the vegetables)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with avocado oil or olive oil.

2. I prepare the vegetables by chopping them into small, even pieces. For this version, I use broccoli, red onion, and cherry tomatoes.

3. In a small skillet over medium heat, I add a little oil and sauté the red onion and broccoli for 3–4 minutes, until they begin to soften. I add the cherry tomatoes last and cook for another minute to reduce moisture. Then I remove the vegetables from the heat and let them cool slightly.

4. In a mixing bowl, I whisk the eggs and milk until fully blended.

5. I stir in the shredded cheese, garlic powder, salt, pepper, and the cooled sautéed vegetables.

6. I pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.

7. I place the muffin tin in the oven and bake for 20 to 25 minutes, or until the egg muffins are puffed and the centers are set.

8. Once baked, I allow them to cool in the tin for 5 minutes before using a butter knife to gently lift each muffin out.

Servings And Timing

• Makes 12 muffins

• Prep time: 10 minutes

• Cook time: 20 to 25 minutes

• Total time: Approximately 30 to 35 minutes

Variations

• I swap out the vegetables depending on the season or what I have — bell peppers, spinach, mushrooms, or zucchini all work well.

• For a dairy-free option, I use plant-based milk and skip the cheese or use a dairy-free cheese alternative.

• I sometimes add chopped herbs like chives, parsley, or basil for extra flavor.

• To make them heartier, I stir in cooked bacon, sausage, or diced ham.

• I like using a different cheese blend each time: pepper jack for a spicy kick, or Swiss for a nutty finish.

Storage/Reheating

I store the egg muffins in an airtight container in the fridge for up to 4 days. They reheat quickly in the microwave — about 20 to 30 seconds per muffin — or I warm them in a 350°F (175°C) oven for 8 to 10 minutes. For longer storage, I freeze them: once cooled, I wrap them individually or place them in a freezer bag. When I’m ready to eat, I thaw overnight in the fridge or reheat straight from frozen in the microwave.

FAQs

Can I Make These Ahead Of Time?

Yes, I often make a batch at the beginning of the week and keep them in the fridge for quick breakfasts or snacks. They hold up really well for several days.

What Kind Of Cheese Works Best?

I usually use cheddar, but mozzarella, feta, goat cheese, or Swiss are all great choices. The cheese I choose changes the flavor and texture slightly, which I enjoy.

Do I Have To Sauté The Vegetables First?

I recommend it, especially for firmer vegetables like broccoli or onion. Sautéing removes excess moisture and softens the texture, which keeps the muffins from becoming watery.

Can I Use Egg Whites Instead Of Whole Eggs?

Yes, I’ve made these with all egg whites or a mix of whole eggs and egg whites. The texture is slightly lighter, but they still hold together and taste great.

How Do I Keep Them From Sticking To The Pan?

I make sure to grease the muffin tin well, or I use silicone muffin liners. Nonstick pans also help, but I always add a bit of oil just to be safe.

Conclusion

These vegetable egg frittata muffins are a reliable, healthy option that I can always count on. They’re flavorful, versatile, and easy to customize. Whether I’m using them for meal prep, a brunch spread, or a midday snack, they fit right in. I love how convenient they are to store and reheat, and I never run out of ways to change them up.