Description
These cheesy veggie egg muffins are a healthy, make-ahead breakfast option packed with protein and vegetables. Perfect for busy mornings.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1/2 cup chopped spinach
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray.
- In a large bowl, whisk eggs and milk together until frothy.
- Stir in shredded cheese, bell pepper, onion, spinach, salt, and black pepper.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 15-18 minutes, until the muffins are set and lightly golden on top.
- Allow to cool for 5 minutes, then remove from tin. Serve warm or store in refrigerator for up to 5 days.
Notes
These egg muffins can be frozen for up to 3 months. To reheat, microwave for 30-60 seconds.
Nutrition
- Calories: 80
- Sugar: 1g
- Fat: 5g
- Carbohydrates: 2g
- Protein: 6g