Description
Easy to make and versatile, these Breakfast Egg Muffins are perfect for busy mornings, packed with nutrition and customizable to your taste.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, etc.)
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the diced vegetables, shredded cheese, salt, and pepper.
- Pour the mixture into the muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes until set and a toothpick comes out clean. Allow to cool slightly before removing from the tin.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 186mg