Description
Delicious and nutritious egg muffins loaded with bell peppers, spinach, and cheddar cheese. These easy-to-make muffins are perfect for a quick breakfast or a healthy snack, packed with protein and vibrant vegetables, baked to golden perfection.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese
- 1/2 cup chopped bell peppers
- 1/2 cup chopped spinach
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C) and grease a muffin tin thoroughly with non-stick cooking spray to prevent sticking.
- Whisk Eggs and Milk: In a large mixing bowl, crack open the eggs and whisk them together with the milk until the mixture is smooth and well combined.
- Add Vegetables and Cheese: Stir in the chopped bell peppers, chopped spinach, shredded cheddar cheese, salt, and black pepper ensuring an even distribution throughout the mixture.
- Fill Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full to allow room for the muffins to rise.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the egg muffins are fully set and lightly golden on top.
- Cool and Remove: Remove the muffins from the oven and let them cool slightly. Use a knife to gently loosen the edges before carefully removing the muffins from the tin.
- Serve: Serve the egg muffins warm for a tasty and convenient breakfast or snack option.
Notes
- Feel free to customize with other vegetables like mushrooms or tomatoes.
- Use low-fat milk or dairy-free alternatives for a lighter version.
- To store, refrigerate in an airtight container for up to 3 days or freeze for longer storage.
- Reheat in the microwave for about 30 seconds before serving.
- Adding spices like paprika or garlic powder can enhance the flavor.
