Breakfast Egg Muffins
Easy and nutritious breakfast muffins filled with eggs, cheese, and your choice of vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions)
- 1 cup cheese (cheddar, feta, or your choice)
- Salt and pepper to taste
- Optional: cooked bacon or sausage
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Whisk together the eggs and milk until well combined.
- Mix in the diced vegetables, cheese, and any optional ingredients.
- Season with salt and pepper to taste.
- Fill the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the muffins are set and lightly golden.
- Cool slightly before removing from the tin.
- Serve warm or store for meal prep.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg
Find it online: https://cookingwithmayaa.com/breakfast-egg-muffins-2/