Egg & Veggie Muffin Cups
Savory, fluffy Egg & Veggie Muffin Cups made with fresh eggs, colorful vegetables, and cheese,perfect for a quick, healthy breakfast.
Equipment
- muffin tin
- oven
- mixing bowl
- whisk
- measuring cups
Ingredients
- 6 large eggs
- 0.25 cup milk or Greek yogurt
- 0.5 cup chopped spinach
- 0.5 cup diced bell peppers
- 0.25 cup chopped onions
- 0.25 cup shredded mozzarella or feta
- salt and pepper to taste
- olive oil spray for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Whisk eggs and milk together until slightly frothy.
- Stir in vegetables, cheese, salt, and pepper.
- Pour mixture evenly into muffin cups.
- Bake for 20–22 minutes or until centers are set.
- Cool for 5 minutes before serving.
Notes
Store in the refrigerator for up to 5 days or freeze for 1 month. Reheat in the microwave or oven until warm. Great for meal prep and on-the-go breakfasts!
Nutrition
Calories: 90kcalCarbohydrates: 3gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 130mgSodium: 110mgPotassium: 90mgFiber: 0.5gSugar: 1gVitamin A: 740IUVitamin C: 9mgCalcium: 50mgIron: 1mg