Mini egg muffins

Mini egg muffins made with veggies and cheese make a nutritious breakfast, lunch or snack. Make them in advance to get a jump on the day!

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Course: Breakfast

Cuisine: New Zealand

Keyword: mini egg muffins, egg muffins, egg cups, egg bites

Diet: Gluten free

Servings: mini muffins

Calories: 22kcal

5 from 1 vote

Preheat your oven to 180 degrees Celsius (360 F) and grease a mini muffin tray.
Whisk the eggs and onion powder together
Grate the zucchini and carrot. Squeeze the grated vegetables in your hands to remove as much moisture as possible.
Finely dice your capsicum.
Add the vegetables and cheese to the eggs, mix until combined
Scoop the mixture into your muffin tray
Bake for 10-12 minutes until the eggs are set.
Leave to cool in the trays for a few minutes before removing.

Make sure the vegetables you add are finely chopped/diced or grated.
Removing any extra moisture from grated vegetables by squeezing them in your hands can improve the final texture of your egg muffins and stop them from being soggy.
Store cooled egg muffins in an airtight container in the refrigerator for up to four days.
Egg muffins are safe to freeze for up to four months, and reheat in the microwave.
Onion powder: I love the flavour onion powder or garlic powder adds to egg muffins but this can be left out if desired.
Vegetables: The veggies can be substituted for seasonal produce or what you have on hand, frozen vegetables are fine to use as well. Diced capsicum or peppers, chopped spinach, finely diced tomato, grated mushrooms, grated broccoli stalk, frozen peas, corn kernels, cubes of avocado.
Grated cheese: I like to add grated cheddar cheese to my egg muffins but the recipe will work just fine without it. Egg muffins are also nice with crumbled feta cheese.
I don't tend to add meat to these muffins but you could add bacon, ham, or sausage. Be aware if you are preparing this recipe as a finger food for babies processed meats can be high in salt/sodium.