Cheesy Veggie Egg Muffins

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Mini egg cups packed with colorful veggies and melty cheese—ideal for kids to assemble themselves. This American-inspired recipe, ready in about 35 minutes, combines large eggs, shredded cheddar cheese, finely diced bell peppers into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 140 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced bell peppers
• 1/4 cup chopped broccoli florets
• 1/4 cup diced zucchini
• 1/4 tsp salt
• 1/8 tsp black pepper

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and grease a standard muffin tin with cooking spray.
2. Step 2: Whisk together 6 large eggs, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl until fully combined and slightly frothy.
3. Step 3: Stir 1/4 cup finely diced bell peppers, 1/4 cup chopped broccoli, and 1/4 cup diced zucchini into the egg mixture until evenly distributed.
4. Step 4: Divide the egg mixture evenly among 6 muffin cups, filling each about 3/4 full.
5. Step 5: Sprinkle 1/2 cup shredded cheddar cheese evenly over the top of all muffins.
6. Step 6: Bake for 18-20 minutes until the edges are golden and the center is set when gently pressed.
7. Step 7: Let cool in the tin for 5 minutes before carefully removing to a wire rack to cool completely.