Description
Egg muffins are a breakfast game-changer, combining fluffy eggs with colorful vegetables and creamy cheese for a nutritious and satisfying meal. Perfect for busy mornings or leisurely brunches, these bite-sized delights can be easily customized to suit everyone’s tastes. With just a few simple ingredients and minimal prep time, you can whip up a batch of egg muffins that are both delicious and visually appealing!
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk (whole or alternative)
- 1/2 cup diced bell peppers (red or yellow)
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese (cheddar or feta)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with nonstick spray.
- In a mixing bowl, whisk together the eggs and milk until frothy.
- Stir in the diced bell peppers, chopped spinach, and shredded cheese. Season with salt and pepper.
- Pour the mixture into the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until golden brown and puffed up.
- Allow cooling before removing from the tin and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 175mg