Description
Egg muffins are a delicious and nutritious breakfast option that combines the goodness of eggs with fresh vegetables and cheese. This easy-to-make recipe allows for endless customization, making it perfect for busy mornings or leisurely brunches. Whether you prefer them packed with spinach, tomatoes, or savory bacon, these egg muffins provide a delightful balance of flavors and textures in every bite.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (whole or low-fat)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup chopped vegetables (bell peppers, onions, spinach)
- Non-stick baking spray
Instructions
- Preheat oven to 350°F (175°C).
- Grease a muffin tin with non-stick baking spray.
- In a bowl, whisk together eggs and milk until well combined.
- Stir in shredded cheese and chopped vegetables.
- Pour the mixture into each muffin cup until about three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly before removing from the pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: <1g
- Protein: 8g
- Cholesterol: 180mg
Keywords: Customize your egg muffins by adding meats like diced ham or cooked sausage. Enhance flavor with herbs such as basil or oregano. Store leftovers in an airtight container in the refrigerator for up to five days, or freeze for later use.