Baked Vegetable Egg Muffins

Name: Baked Vegetable Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 3 eggs; 3 tbsp milk (or plant-based milk); 1 small red bell pepper (diced); ½ small zucchini (diced); 3 spinach leaves (finely chopped); 2 tbsp grated low-fat cheese (mozzarella or cheddar); 1 tsp baking powder; 1 tsp olive oil (for greasing the molds); 1 pinch salt; 1 pinch black pepper

Practical, healthy, and colorful: Baked Vegetable Egg Muffins 🥦🥚✨

Total: 30 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 360 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: September 3, 2025

In short

Baked Vegetable Egg Muffins contains 360 calories per serving: 27 g protein, 12 g carbohydrate and 24 g fat. It takes 30 minutes in total and makes 2 servings.

About this recipe

Perfect for breakfast or as a snack, these baked vegetable egg muffins are low in calories and high in protein. Packed with colorful vegetables, this recipe is both diet-friendly and filling, offering a portion-controlled, healthy option.

Method

1
Preheat the oven to 180°C (350°F).
2
Whisk the eggs with milk in a bowl.
3
Add the vegetables and grated cheese. Season with salt, black pepper, and baking powder, then mix well.
4
Lightly grease the muffin molds with olive oil and divide the mixture evenly.
5
Bake in the preheated oven for about 20 minutes until golden on top. Let rest a few minutes before serving.

Tips

Grease the molds well to prevent sticking.
You can add other vegetables like mushrooms, broccoli, or carrots.
Serve hot or cold with fresh greens for a light plate.

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