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Veggie-Loaded Egg Muffins

Hand holding a Veggie-Loaded Egg Muffin with a bite taken out, showing spinach and red pepper inside.
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Simple baked egg muffins packed with vegetables for a quick breakfast or snack.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup chopped spinach
  • 1/4 cup chopped bell pepper (any color)
  • 1/4 cup chopped onion
  • 1/4 cup shredded cheese (cheddar or mozzarella)
  • Salt to taste
  • Black pepper to taste
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 6-cup standard muffin tin with cooking spray.
  2. In a medium bowl, whisk the eggs and milk together until well combined. Season with salt and pepper.
  3. Stir in the chopped spinach, bell pepper, onion, and shredded cheese into the egg mixture.
  4. Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the eggs are set and lightly golden.
  6. Let the muffins cool in the tin for a few minutes before carefully removing them.

Notes

  • You can substitute other vegetables like mushrooms or zucchini. If using high-moisture vegetables, lightly sauté them first to remove excess water.
  • These muffins store well in the refrigerator for up to four days. Reheat in the microwave for best results.

Nutrition

Keywords: egg muffins, veggie muffins, baked eggs, breakfast prep, low carb, quick breakfast

Find it online: https://www.meltitclean.com/veggie-loaded-egg-muffins-recipe/