Breakfast Egg Muffins
A versatile and delightful dish perfect for busy mornings, packed with protein and veggies.
- 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 in a large bowl until well blended.
- Stir in the diced vegetables, cheese, salt, and pepper until fully combined.
- Pour the mixture evenly into the muffin tin, filling each cup about 2/3 full.
- Sprinkle optional toppings on each muffin if desired.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Allow the muffins to cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator.
Notes
These egg muffins store well in the refrigerator for up to 4-5 days and are also freezable for about a month.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 190mg
Find it online: https://www.topchoicerecipes.com/breakfast-egg-muffins-2/