Description
These Veggie-Loaded Egg Muffins are perfect for busy mornings, offering a nutritious and delicious breakfast option that is easy to make and customize.
Ingredients
Scale
12 large Eggs
1/4 cup Milk
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup chopped Spinach
1/2 cup diced Red Bell Pepper
1/4 cup diced Onio
1/4 cup sliced Mushrooms
1/2 cup shredded Cheddar Cheese
2 tablespoons Olive Oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin ti
- In a skillet, heat olive oil and sauté onions, red bell pepper, and mushrooms for 5-7 minutes; add chopped spinach and cook until wilted
- In a bowl, whisk together eggs, milk, salt, and pepper until frothy
- Combine the sautéed vegetables and shredded cheese into the egg mixture; stir to mix well
- Fill the muffin tin with the mixture about 3/4 full
- Bake for 18-22 minutes until set and lightly golde
- Cool in the tin for 5 minutes before serving
Notes
Feel free to swap vegetables based on what you have on hand for a personalized batch.
- Prep Time: 20 mins
- Cook Time: 18-22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110-130 kcal
- Sugar: 1-2 g
- Sodium: 250-300 mg
- Fat: 7-9 g
- Saturated Fat: 3-4 g
- Unsaturated Fat: 4-5 g
- Trans Fat: 0 g
- Carbohydrates: 3-5 g
- Fiber: 1-2 g
- Protein: 9-11 g
- Cholesterol: 160-180 mg