Breakfast Egg Muffins
Start your day with these hearty and delicious Breakfast Egg Muffins, packed with veggies and cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions)
- 1 cup shredded cheese (cheddar, mozzarella)
- Salt and pepper to taste
- Optional toppings (cooked bacon, sausage, herbs)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Whisk the eggs and milk together until well combined.
- Stir in the diced vegetables, cheese, salt, and pepper until fully mixed.
- Pour the mixture evenly into the muffin tin, filling each cup about 2/3 full.
- Sprinkle your choice of optional toppings onto each muffin for extra flavor.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store in the refrigerator for later enjoyment.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or toaster oven for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 160mg
Find it online: https://www.tastysavvy.com/breakfast-egg-muffins-2/