Are you searching for a fun and hearty breakfast that’s both vegetarian-friendly and incredibly easy to make? Let me introduce you to breakfast cupcakes!
These savory, muffin-shaped treats are perfect for busy mornings or leisurely brunches. Packed with wholesome vegetables, eggs, and cheese, they’re customizable to suit your favorite flavors and dietary needs.
Whether you’re meal-prepping for the week or looking for a crowd-pleaser for your next family gathering, breakfast cupcakes are the answer. They’re portable, protein-rich, and can be made ahead of time, making your mornings stress-free and delicious.
Plus, kids absolutely love them! Read on to discover why you’ll love this recipe, how to make it, and simple ways to adapt it to your taste.
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep and only 25 minutes in the oven.
- Customizable: Use your choice of veggies, cheese, and herbs.
- Meal Prep Friendly: Make a batch in advance and enjoy all week.
- Portable: Great for breakfast on the go or as a lunchbox treat.
- Family Approved: Kid-friendly and perfect for picky eaters.
- Nutritious: High in protein and packed with vegetables.
- Vegetarian: 100% meat-free and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large eggs | 6 |
| Milk (dairy or plant-based) | 1/4 cup |
| Red bell pepper, diced | 1/2 cup |
| Baby spinach, chopped | 1 cup |
| Cherry tomatoes, quartered | 1/2 cup |
| Shredded cheddar cheese | 1/2 cup |
| Crumbled feta cheese | 1/4 cup |
| Green onions, sliced | 2 |
| Garlic powder | 1/2 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Olive oil or non-stick spray | for greasing |
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Non-stick spray or silicone muffin liners
- Oven mitts
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray, or line with silicone muffin liners for easy removal.
- Prepare the vegetables: Dice the red bell pepper, chop the baby spinach, quarter the cherry tomatoes, and slice the green onions. Set aside.
- Mix the eggs: In a large mixing bowl, whisk together the eggs and milk until fully combined and slightly frothy.
- Add the vegetables and cheese: Stir in the chopped spinach, bell pepper, tomatoes, green onions, shredded cheddar, and crumbled feta. Sprinkle in the garlic powder, salt, and black pepper.
- Fill the muffin cups: Evenly distribute the egg mixture among the 12 muffin cups, filling each about 3/4 full. The veggies and cheese might settle at the bottom, so give the mixture a good stir between pours.
- Bake: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the tops are golden and the centers are set. A toothpick inserted in the center should come out clean.
- Cool and remove: Allow the breakfast cupcakes to cool in the pan for 5 minutes. Run a knife around the edges if needed, then carefully remove and transfer to a wire rack.
- Serve and enjoy! These are delicious warm, at room temperature, or even cold from the fridge.
Tips & Variations
- Add more veggies: Try mushrooms, zucchini, or broccoli for extra nutrition and flavor.
- Make it spicy: Add a pinch of chili flakes or diced jalapeño for a kick.
- Dairy-free option: Use plant-based milk and skip the cheese or use a vegan alternative.
- Season creatively: Try Italian seasoning, smoked paprika, or fresh herbs like parsley or dill.
- Protein boost: Stir in a spoonful of cooked quinoa or cottage cheese.
Tip: These breakfast cupcakes freeze beautifully! Place cooled cupcakes in an airtight container or zip-top bag and freeze for up to 2 months.
Reheat in the microwave for a quick, healthy breakfast anytime!
Nutrition Facts
| Nutrition | Per Cupcake (approx.) |
|---|---|
| Calories | 85 |
| Protein | 6g |
| Carbohydrates | 3g |
| Fat | 5g |
| Saturated Fat | 2g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 190mg |
Note: Nutrition facts are estimates and may vary based on specific ingredients used.
Serving Suggestions
- On-the-go breakfast: Pair with a piece of fruit for a complete meal while rushing out the door.
- Brunch platter: Serve alongside a fresh green salad, crusty bread, and a dollop of Greek yogurt.
- Lunchbox addition: Pack with whole grain crackers and veggie sticks for a satisfying midday meal.
- Party appetizer: Make mini breakfast cupcakes using a mini muffin tin for bite-sized treats.
For an extra-special touch, drizzle with a little hot sauce or top with fresh avocado slices before serving.
Conclusion
Breakfast cupcakes are everything you want in a morning meal: fast, filling, flavorful, and fun! The best part is how easily you can customize them with whatever vegetables, cheeses, and seasonings you have on hand.
With just a few simple ingredients and minimal prep time, you can whip up a batch for the whole family or meal-prep your breakfasts for the week. Whether served hot from the oven or cold from the fridge, these vegetarian breakfast cupcakes are guaranteed to make your mornings brighter.
Don’t be afraid to experiment with your favorite add-ins, and check out more easy vegetarian recipes below for delicious inspiration!
Looking for more vegetarian breakfast ideas? Try our
Vegetarian Breakfast Burritos,
Spinach and Feta Omelette, and
Sweet Potato Hash for even more tasty ways to start your day!
📖 Recipe Card: Vegetarian Breakfast Cupcakes
Description: These savory vegetarian breakfast cupcakes are perfect for a quick, nutritious morning meal. Packed with veggies, eggs, and cheese, they're easy to make ahead and enjoy on the go.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 6 cupcakes
Ingredients
- 4 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell pepper
- 1/4 cup chopped spinach
- 1/4 cup diced red onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 6-cup muffin tin with olive oil.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Stir in bell pepper, spinach, red onion, and cheddar cheese.
- Divide the mixture evenly among the muffin cups.
- Bake for 22-25 minutes until set and lightly golden.
- Cool for 5 minutes, then remove from tin and serve.
Nutrition: Calories: 120 kcal | Protein: 8 g | Fat: 8 g | Carbs: 4 g
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