Description
Make these easy Mini Egg Muffins with Veggies for a perfect grab-and-go breakfast. They are great for meal prepping and filling them with your favorite vegetables makes them wholesome.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup chopped spinach
- 1/4 cup chopped bell pepper (any color)
- 1/4 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin well.
- In a medium bowl, whisk the eggs and milk together until combined. Season with salt and pepper.
- Distribute the chopped spinach, bell pepper, and shredded cheese evenly among the muffin cups.
- Pour the egg mixture over the vegetables in each cup, filling them about three-quarters full.
- Bake for 15 to 18 minutes, or until the egg muffins are set and lightly golden.
- Let them cool in the tin for a few minutes before removing. These are wonderful warm or cold.
Notes
- You can use any leftover cooked vegetables you have on hand.
- For extra flavor, add a pinch of garlic powder or dried herbs to the egg mixture.
- These muffins store well in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 60
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg