Description
These fluffy egg muffins are packed with vegetables and cheese, making them a delicious and nutritious breakfast choice that you can enjoy on the go!
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 cup diced vegetables (bell peppers, spinach, onions, mushrooms, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Cooking spray or olive oil for greasing the muffin tin
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or a light coat of olive oil. - Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper until well combined. - Add Vegetables and Cheese:
Stir in the diced vegetables and shredded cheese into the egg mixture. - Fill the Muffin Tin:
Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full. - Bake:
Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean. - Cool and Serve:
Allow the egg muffins to cool in the pan for a few minutes before carefully removing them. Serve warm or let them cool completely before storing.
Notes
- Customization: Feel free to add cooked sausage, bacon, or swap out vegetables based on your preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 100
- Fat: 7g
- Carbohydrates: 2g
- Protein: 7g