Description
These easy and versatile egg muffins are perfect for a quick and nutritious breakfast on-the-go. Packed with veggies and cheese, they are a delicious way to start your day.
Ingredients
Scale
Egg Muffins:
- 8 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/4 cup diced onion
- 1/2 cup fresh spinach (chopped)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- nonstick cooking spray
Instructions
- Preheat Oven: Preheat the oven to 375°F and grease a 12-cup muffin tin with nonstick cooking spray.
- Mix Ingredients: Whisk eggs and milk in a bowl. Add cheese, bell peppers, onion, spinach, garlic powder, salt, and pepper.
- Fill Muffin Cups: Pour the mixture into muffin cups, filling each about 3/4 full.
- Bake: Bake for 18-20 minutes until set and golden.
- Cool and Serve: Let cool before serving warm.
Notes
- Customize with your favorite veggies or meats.
- Store leftovers in the fridge for up to 4 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg
