Description
Start your day with these healthy and satisfying Veggie and Egg Muffins, packed with vibrant vegetables and protein-rich eggs.
Ingredients
Scale
- 6 large eggs
- 1 cup diced vegetables (like bell peppers, spinach, onions, etc.)
- 1/2 cup shredded cheese (any type you prefer)
- 1/4 cup milk
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a muffin tin with cooking spray or use muffin liners.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Fold in your diced vegetables, shredded cheese, and season with salt and pepper.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until lightly golden on top.
- Let cool for a few minutes before removing from the tin.
- Serve warm or store in the fridge for easy grab-and-go breakfasts.
Notes
Add herbs like basil or parsley for extra flavor. These muffins freeze well—thaw overnight in the fridge and reheat in the morning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg