Description
Easy veggie egg muffin cups perfect for breakfast or meal prep.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup diced onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a muffin tin or use silicone liners.
- Whisk eggs and milk in a bowl.
- Add diced vegetables, salt, and pepper to the egg mixture.
- Pour mixture evenly into muffin cups.
- Sprinkle cheese on top if using.
- Bake for 20-25 minutes until set.
- Let cool for 5 minutes before serving.
Notes
- Store in fridge for up to 4 days.
- Reheat in microwave for 30 seconds.
- Customize with your favorite veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg