Description
These Egg Muffins with Vegetables are a delicious and nutritious breakfast option that can be easily prepared ahead of time for a quick morning meal. Packed with colorful veggies and cheese, these muffins are perfect for meal prep or a convenient on-the-go breakfast.
Ingredients
Scale
Egg Muffins:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetable Mix-ins:
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced tomato (seeds removed)
- 1/4 cup shredded cheddar or feta cheese
- 2 tablespoons chopped green onions
- Non-stick cooking spray or oil, for greasing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 6-cup muffin tin.
- Prepare the egg mixture: Whisk together eggs, milk, salt, and pepper. Add bell peppers, spinach, tomato, cheese, and green onions.
- Fill the muffin cups: Pour the mixture into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–20 minutes until set and slightly golden.
- Serve: Let cool before removing from the tin. Serve warm or store for later.
Notes
- Customize with mushrooms, zucchini, or ham.
- Store in the fridge for up to 4 days or freeze for 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 egg muffins
- Calories: 180
- Sugar: 2g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 220mg
