Deliciously Easy Veggie and Egg Muffins
Quick, nutritious, and customizable Veggie and Egg Muffins perfect for breakfast, brunch, or meal prep.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 6 large organic free-range eggs
- 1 cup chopped mixed vegetables (bell peppers, spinach, onions, tomatoes)
- 1/2 cup shredded cheese (aged cheddar, mozzarella, or dairy-free)
- 1/4 cup milk (dairy or non-dairy)
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
- In a mixing bowl, whisk together the eggs and milk until frothy.
- Stir in the chopped vegetables and shredded cheese. Season with salt and pepper.
- Pour the egg mixture into the greased muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the tops are set and lightly golden.
- Allow cooling for a few minutes before removing the muffins from the tin. Serve warm or store in the refrigerator.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg
Find it online: https://us.recipesfood.org/veggie-and-egg-muffins/
