Description
Fluffy and filling egg muffins perfect for a grab-and-go breakfast, customizable with your favorite ingredients.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup chopped vegetables (e.g., bell peppers, spinach, onions)
- 1 cup shredded cheese (e.g., cheddar, feta)
- Salt and pepper to taste
- Optional: cooked meat (e.g., bacon, ham, sausage)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Whisk together the eggs and milk until well combined.
- Stir in the chopped vegetables, cheese, and meat if using. Season with salt and pepper.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until puffed and set in the center.
- Let cool for a few minutes before removing from the tin.
Notes
These muffins are perfect for meal prepping. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg