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5 from 4 votes


Quick and easy cheesy muffins filled with protein and veggies for the perfect morning nutrition. Perfect savoury breakfast where you can use your leftover veggies from the fridge.
Prep Time15 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast muffins, egg muffins, savoury muffins
Servings: 12 muffins
Calories: 208kcal
Author: Julia


  • 2 cups mozzarella grated
  • 1 cup Parmesan cheese
  • 2 cups all-purpose flour sifted
  • 2 tsps baking powder
  • 2 large eggs
  • 1 ½ cup (360 ml) milk 2% Fat
  • 1 cup (160 g) green peas frozen or fresh
  • 1 cup (149 g) mix of red and yellow bell peppers chopped
  • 1 cup (110 g) carrots grated or chopped
  • 1 cup (30 g) baby spinach
  • 1 tsp salt
  • ¼ tsp pepper


  • Preheat the oven to 350 °F/ 180 °C on middle rack position.
  • Sift the flour into a large bowl, add baking powder, salt, pepper, Parmesan cheese, mozzarella cheese and give it a light stir.
  • In another large bowl, whisk the eggs and add green peas, carrots, red & yellow bell peppers and spinach.
  • Add the dry ingredients into the wet ingredients and combine well with spatula.
  • Place paper muffin liners into the muffin tin and spray them with vegetable oil. Spoon the batter into a muffin tin and bake for 25 minutes, or until the toothpick comes out clean and the tops are golden brown. Bake for an additional 5-10 minutes if the toothpick comes out wet with batter.
  • Let the muffins rest for 10 minutes in a tin, then remove the muffins from the tin and serve warm with garden salad.


Storing the muffins, you can store vegetable muffins in an air-tight container, lined with paper towel to absorb the moisture. Muffins will last for 3 days in the refrigerator. After that they go stale. 
To freeze the muffins, these muffins are easily freezable. Place them in Ziploc bags and try to get out as much air as you can. They should be good for 2 months.
To reheat the muffins, my favourite way to reheat the muffins is in microwave, 30 seconds to 1 minute. But you can also place the muffins on a baking sheet and reheat them in the oven. Pop them in the oven  350F/177 C for 10-12 minutes. Always thaw frozen muffin before reheating. The Best way to thaw frozen muffins, is in the refrigerator overnight.