Veggie-Packed Egg Muffin Cups (Baked in Ramekins)
Introduction
Who says breakfast has to be boring? These Veggie-Packed Egg Muffin Cups are a fun and delicious way to start your day.Each little ramekin is filled with fluffy eggs, colorful vegetables, and a hint of cheese — baked to perfection until golden and slightly puffed.They’re light yet satisfying, easy to customize, and perfect for busy mornings. You can prep them ahead, refrigerate, or freeze — just heat and eat!Think of them as mini crustless quiches that pack all the goodness of a full breakfast into a portable, protein-rich cup.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes
Servings: 4 (makes 8 muffin cups or 4 ramekin bakes)
Ingredients
Base Ingredients
6 large eggs
¼ cup milk (dairy or non-dairy)
Salt and freshly ground black pepper, to taste
½ tsp garlic powder
½ tsp dried Italian herbs or oregano
Vegetables (choose your mix!)
¼ cup finely chopped red bell pepper
¼ cup chopped spinach or kale
¼ cup diced onion
¼ cup diced zucchini or mushrooms
¼ cup cherry tomatoes, halved
Add-Ins (Optional but Recommended)
¼ cup shredded cheese (cheddar, feta, or mozzarella)
1 tbsp chopped parsley or basil
1 tbsp olive oil (for greasing ramekins)
Instructions
Prepare the Ramekins
Preheat oven to 375°F (190°C).
Lightly grease 4 small ramekins (or 8 muffin cups) with olive oil or nonstick spray.
Place the ramekins on a baking tray for easier handling.
Whisk the Egg Mixture
In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and Italian herbs until smooth and slightly frothy.
Add the Veggies and Cheese
Add all chopped vegetables and shredded cheese into the egg mixture.
Stir until evenly combined.
Pour and Bake
Divide the mixture evenly among the prepared ramekins. Fill each about ¾ full — they will puff slightly as they bake.
Bake in the preheated oven for 20–25 minutes, or until the tops are set and lightly golden.
To check doneness: Insert a toothpick — it should come out clean.
Cool and Serve
Let them cool for 5 minutes before running a knife around the edges.
Serve warm directly in the ramekin or remove carefully.
Tips for Perfect Egg Muffin Cups
Avoid sogginess: Lightly sauté watery vegetables (like mushrooms or zucchini) before adding them.
Make-ahead magic: Store in an airtight container in the fridge for up to 4 days or freeze for 1 month.
Reheat: Microwave for 30–40 seconds until warm.
Boost flavor: Add a sprinkle of chili flakes, a drizzle of hot sauce, or a dollop of salsa before serving.
Serving Suggestions
Pair with whole-grain toast, avocado slices, or a fresh fruit salad.
Serve alongside a green smoothie or fresh orange juice for a complete breakfast.
These also make great lunchbox snacks or protein bites on the go.
Final Thoughts
These Veggie-Packed Egg Muffin Cups are the perfect balance of taste, nutrition, and convenience. They’re colorful, protein-rich, and filled with vitamins from fresh vegetables — a healthy way to start your morning or refuel midday.Plus, since they’re baked in ramekins, they come out soft, fluffy, and elegantly portioned — perfect for family breakfasts or brunch parties!