Description
Delicious and nutritious egg muffins packed with vegetables and cheese, perfect for a quick breakfast or snack.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup bell pepper, diced
- 1/2 cup spinach, chopped
- 1/4 cup onion, finely chopped
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat oven to 180°C (350°F). Grease a 12‑cup muffin tin.
- In a bowl, whisk together eggs and milk until smooth.
- Stir in bell pepper, spinach, onion, salt, and pepper.
- Place a little cheese in the bottom of each muffin cup.
- Pour the egg and vegetable mixture evenly into each cup.
- Sprinkle remaining cheese on top of each muffin.
- Bake for 18–20 minutes, or until eggs are set and lightly golden.
- Allow muffins to cool for a few minutes, then run a knife around edges and remove.
- Serve warm, or refrigerate for later.
Notes
- You can substitute vegetables like mushrooms, zucchini, or broccoli.
- For a gluten-free version, ensure any cheese or add-ins are certified GF.
- To make ahead, refrigerate cooked muffins for up to 4 days or freeze for up to 2 months.
- Reheat in microwave for 20–30 seconds or in oven at 160°C (325°F) for 5–7 minutes.
- Add cooked bacon or ham for extra protein and flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 150 mg