Description
Quick and healthy egg muffins packed with vegetables and cheese, perfect for on-the-go breakfasts.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup chopped vegetables (bell peppers, spinach, onions, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, etc.)
- Salt and pepper to taste
- Optional: cooked meats (bacon, sausage, ham)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs and milk.
- Stir in the chopped vegetables, cheese, and any optional meats. Season with salt and pepper.
- Pour the egg mixture evenly into the muffin tin cups.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Let cool slightly before removing from the tin.
- Enjoy as a grab-and-go breakfast or snack!
Notes
Store leftover egg muffins in an airtight container in the refrigerator for 3-4 days or freeze them for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 220mg