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3.34 from 3 votes

Breakfast Egg Muffins With Cheese

Make breakfast egg muffins with vegetables and cheese for a quick, easy, and portable breakfast.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Servings 8 muffins
Calories 156kcal
Author Heather Dessinger


  • 8 large eggs
  • cups cheddar cheese (shredded)
  • ¼ tsp sea salt
  • ¼ cup red onion (diced)
  • ¼ cup red bell pepper (diced)
  • ¼ cup zucchini (shredded)
  • 1 tbsp jalapeno (minced, optional)


  • Preheat your oven to 400°F.
  • Place eight baking cups inside your muffin tin and set aside. 
  • In a medium size bowl, beat the eggs.
  • Mix in the cheese, salt, and chopped vegetables.
  • Divide the mixture evenly between the baking cups.
  • Bake in the preheated oven for 15-20 minutes, or until a toothpick comes out clean.
  • Serve warm and enjoy!


Use any combination of vegetables you like. Refrigerate leftovers.


Serving: 1breakfast muffin | Calories: 156kcal | Carbohydrates: 1g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 229mg | Sodium: 263mg | Potassium: 127mg | Fiber: 0g | Sugar: 0g | Vitamin A: 655IU | Vitamin C: 9.2mg | Calcium: 159mg | Iron: 1.1mg