Egg Muffins with Vegetables

Looking for a healthy, high-protein breakfast that you can grab on the way out the door? These Vegetable Egg Muffins are my absolute go-to. They are fluffy, packed with nutrients, and—most importantly—look stunning on a brunch spread!

The Shopping List

• The Eggs: 6 Large Free-Range Eggs 
• The Veggies: 1 Red Bell Pepper, a handful of Baby Spinach, and some Spring Onions.
• The Cheese: 50g Mature Cheddar or Crumbled Feta (for that salty kick).
• The Seasoning: Sea salt, cracked black pepper, and a pinch of Smoked Paprika.
• The Secret Touch: A splash of whole milk or double cream for extra fluffiness.

 Step-by-Step Method

Prep the Oven: Preheat your oven to 180°C (Fan). Lightly grease a non-stick muffin tin with olive oil or use high-quality silicone liners.

Chop & Sauté: Finely dice the pepper and spring onions. Roughly chop the spinach.

Chef’s Tip: For extra depth of flavour, quickly sauté the peppers in a pan for 2 minutes before adding them to the tin.

The Egg Base: In a large jug (easier for pouring!), whisk the eggs with the milk, salt, pepper, and smoked paprika until well combined and slightly frothy.

The Assembly: Distribute the chopped vegetables evenly among 6 muffin cups. Fill each cup about 3/4 full with the egg mixture.

Pro Tip: Don’t fill them to the very top, as they will puff up like little soufflés in the oven!

The Cheesy Finish: Sprinkle the cheese over the top of each muffin.

Bake to Perfection: Place in the centre of the oven for 15–18 minutes. They are done when the centres are set and the tops are a beautiful golden brown.


The Cool Down: Let them rest in the tin for 5 minutes. Use a silicone spatula or a butter knife to gently pop them out.

 Creative Variations 

The Mediterranean: Sun-dried tomatoes, olives, and feta.

The Green Goddess: Broccoli florets, peas, and pesto.

The British Classic: Sautéed mushrooms and  Cheddar.