Description
Quick and easy veggie egg muffins perfect for a healthy breakfast or snack. Packed with protein and veggies, these muffins are delicious and customizable.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup chopped bell peppers
- 1/2 cup chopped spinach
- 1/4 cup diced onions
- 1/4 cup shredded cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or use silicone liners.
- In a bowl, whisk the eggs and milk together. Add salt and pepper.
- Stir in the chopped vegetables and shredded cheese.
- Pour the mixture evenly into the muffin cups.
- Bake for 20-25 minutes or until the eggs are set.
- Let cool slightly before removing from the tin. Serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat in the microwave for 30-60 seconds.
- Swap veggies based on preference or what you have on hand.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
Keywords: veggie egg muffins, healthy breakfast, protein-packed, easy recipe, vegetarian