Easy Egg Muffins Recipe
Delight in these fluffy egg muffins, filled with vibrant vegetables and gooey cheese! Perfect for busy mornings or meal prep, they’re nutritious and tasty grab-and-go options.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- ¼ cup milk (whole or plant-based)
- 1 cup shredded cheese (cheddar, feta, or mozzarella)
- 1 cup diced bell peppers
- 1 cup fresh spinach
- Salt and pepper to taste
- Optional add-ins: cooked bacon bits, diced tomatoes
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the diced bell peppers, spinach, salt, and pepper.
- Gently fold in the shredded cheese.
- Fill each muffin cup about two-thirds full with the mixture.
- Bake for 20-25 minutes until puffed and golden brown.
- Allow to cool for a few minutes before serving or storing.
Notes
- Use room temperature eggs for better mixing.
- Feel free to customize with your favorite veggies or proteins.
- Store cooled muffins in an airtight container for up to a week; reheat in the microwave for about 30 seconds.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 90
- Sugar: 1g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 130mg
Find it online: https://svetb.com/easy-and-delicious-egg-muffins-recipe/