Cheesy Vegetable Egg Muffins
Deliciously fluffy egg muffins packed with colorful vegetables and gooey cheese, perfect for busy mornings or leisurely brunches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 egg muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions)
- 1 cup shredded cheese
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the eggs and milk until well combined.
- Combine the diced vegetables, shredded cheese, salt, and pepper with the egg mixture.
- Grease a muffin tin with cooking spray or oil.
- Fill the muffin cups about 3/4 full with the egg mixture.
- Bake for 20-25 minutes or until the eggs are set and lightly golden.
- Cool for a few minutes before removing from the tin.
Notes
For extra fluffiness, you can add a pinch of baking powder to the egg mixture. Feel free to experiment with different vegetables based on what you have on hand.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg
Find it online: https://tashirecipez.com/egg-muffins-recipe/