Roasted Veg Goat Cheese Muffins

Roasted Veg and Goat Cheese Frittata Muffins are my breakfast answer for busy mornings when I want something hearty, nutritious, and elegant on the go. These savory muffins pack punchy roasted vegetables and creamy goat cheese into a portable form perfect for brunches and meal prepping. They come together quickly and always impress with their Mediterranean flavors.

These are my regular crowd pleasers at family brunches. The first time I made them was for a Mother's Day breakfast and now they make appearances all year round because everyone loves their cheerful flavor and color.

Ingredients

• Red bell pepper: Bright, sweet, and adds color Choose ones that feel firm and shiny
• Zucchini: Mild and tender with lots of moisture Go for smaller zucchini with glossy skins for best texture
• Cherry tomatoes: Sweet and juicy with a lovely tang Look for firm, vibrant fruit with no splits
• Red onion: Deepens flavor and adds a pop of color Select onions with smooth skins and no blemishes
• Olive oil: For roasting vegetables Use extra virgin if possible to boost flavor
• Eggs: The base that holds everything together Pick fresh, local eggs for fluffy texture
• Milk: Adds moisture and creaminess Whole or two percent work best for richness
• Goat cheese: Tangy and creamy Soft goat cheese will melt beautifully for pockets of flavor
• Parmesan cheese: Nutty sharpness Shop for real Parmigiano Reggiano and grate fresh for extra depth
• Fresh basil: Opens up freshness and aroma Use just-snipped leaves for bright flavor or dried if out of season
• Dried thyme: Earthy herbal note A staple in Mediterranean dishes
• Chili flakes: A bit of gentle heat Totally optional but adds character
• Salt and black pepper: Essential for seasoning and balancing flavors Freshly ground pepper tastes best

Instructions

Prepare Veggies and Oven:

Preheat oven to four hundred degrees Fahrenheit two hundred degrees Celsius and line a baking sheet with parchment paper for easy cleanup

Roast the Vegetables:

Toss diced bell pepper zucchini cherry tomatoes and red onion with olive oil salt and black pepper until coated Spread evenly on the baking sheet Roast for eighteen to twenty minutes stirring halfway so every piece caramelizes and gets sweet Remove from oven and let cool so flavors settle

Set up Baking Tin:

Lower oven temperature to three hundred fifty degrees Fahrenheit one hundred seventy five degrees Celsius Grease a twelve cup muffin tin or use silicone liners for effortless release

Mix Frittata Base:

In a large mixing bowl whisk eggs and milk together really well to ensure a light airy texture Add in your cooled roasted vegetables goat cheese Parmesan fresh basil thyme and chili flakes if using Stir gently to keep veggies intact but evenly distributed

Fill Muffin Cups:

Pour the frittata mixture evenly into the prepared muffin cups Fill each about three quarters full to allow for some rise and fluffiness

Bake to Perfection:

Bake in the oven for eighteen to twenty two minutes until muffins are set and just turning golden on top Do not overbake or they turn rubbery

Rest and Serve:

Let muffins cool in the tin for five minutes so they firm up and come out easily Serve warm for maximum goat cheese lusciousness or at room temperature for a handy snack

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The goat cheese really transforms these muffins into something special I always reach for the soft tangy stuff from the farmer's market and crumble it by hand so every bite has a creamy surprise My little nephew once declared these were the best breakfast ever and now he asks for them every time he visits

Storage Tips

Store frittata muffins in the fridge for up to three days in an airtight container They are best reheated gently in the microwave or oven to keep them fluffy Avoid overheating as the eggs can toughen Use parchment to layer muffins and prevent sticking

Ingredient Substitutions

Swap goat cheese for feta or creamy ricotta if you prefer Try oat milk or almond milk for a dairy free option Parmesan can be replaced with hard aged sheep cheese for an extra punch Spinach or kale may be added for extra nutrients

Serving Suggestions

Pair these muffins with a crisp green salad or serve alongside fruit for breakfast Serve on brunch platters with smoked salmon and avocado for variety Great tucked into a lunchbox with grain salad or chickpea spread

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These frittata muffins are ideal for breakfast or an on the go lunch and freeze well for future meals. Their rich flavor and convenient size mean they're sure to become a favorite in your home too.

Recipes Q&A

→ Can I substitute goat cheese with another cheese?

Yes, feta or ricotta are excellent alternatives, offering a mild and creamy texture to the muffins.

→ Is this suitable for a gluten-free diet?

Absolutely! All ingredients listed are naturally gluten-free, making it a suitable option for gluten-sensitive diets.

→ Can I add extra greens to the mixture?

Certainly. Spinach or kale can be chopped and incorporated for additional nutrients and flavor.

→ How do I store and reheat the muffins?

Store cooled muffins in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

→ What kind of milk is best for this dish?

Whole or 2% milk is recommended, but plant-based milks can be used for dairy-free variations.

→ Can I prepare these muffins ahead of time?

Yes, they are perfect for meal prepping and can be made ahead for quick, wholesome meals or snacks.