Egg & Veggie Muffins
September 6, 2025 • 0 comments
These little muffins are a lifesaver for busy mornings! They’re packed with protein from our pasture-raised eggs and cheese, plus a healthy dose of veggies. Bake a batch on Sunday, and you’ll have lunchbox-ready bites all week long. This recipe is not just perfect for your kids lunchboxes, but also perfect for parents that are on the go.
- Prep Time:
- Cook Time:
- Servings: 12
Directions
Ingredients (makes 12 muffins):
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½ cup shredded raw cheddar cheese
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1 cup chopped veggies (spinach, bell pepper, tomato, broccoli, or whatever you like)
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Salt and pepper to taste
Instructions:
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Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper cups.
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In a bowl, whisk together the eggs and milk until smooth.
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Stir in cheese, veggies, salt, and pepper.
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Divide mixture evenly into the muffin cups.
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Bake 18–20 minutes, or until the centers are set and tops are golden.
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Let cool slightly before removing. Serve warm, or store in the fridge for up to 4 days.
