Egg Muffins
Flavorful and nutritious breakfast option packed with protein and customizable with your favorite vegetables and cheese.
Ingredients
Base Ingredients
- 12 large Large Eggs Provides protein and creaminess.
- 1/2 cup Milk Adds richness and helps achieve a fluffy texture.
- 2 cups Diced Vegetables Choose bell peppers, spinach, or onions.
- 1 cup Shredded Cheese Options like cheddar or feta work well.
- 1 teaspoon Salt Enhances the flavors.
- 1 teaspoon Pepper Balances the dish.
- Optional Cooked bacon or sausage Adds extra protein and savory taste.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Grease your muffin tin with cooking spray or olive oil.
- Chop your vegetables finely.
- In a large bowl, whisk together the eggs and milk until fluffy.
- Add salt and pepper to taste, mixing well.
Cooking
- Evenly distribute the chopped vegetables across each muffin cup.
- Pour the egg mixture over the vegetables until each cup is almost full.
- Sprinkle shredded cheese on top of each muffin cup.
- Bake for 18-20 minutes or until fully set and lightly golden.
- Check doneness with a toothpick; it should come out clean.
Serving
- Let the muffins cool for 5 minutes before removing from the pan.
- Serve warm or store for later use.
Notes
These egg muffins are perfect for meal prep. Store leftovers in an airtight container in the fridge for up to five days or freeze individually for up to three months.