Description
Start your day with these protein-packed egg muffin cups filled with veggies and cheese, perfect for meal prep and customization.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced vegetables (bell peppers, spinach, onions)
- 1/2 cup shredded cheese (cheddar, feta, etc.)
- Salt and pepper to taste
- Optional: cooked bacon or sausage, diced
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
- Whisk together the eggs and milk in a large bowl until well combined.
- Stir in the diced vegetables, shredded cheese, and any optional ingredients, seasoning with salt and pepper.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in a larger baking dish and fill the dish with hot water.
- Bake for 20-25 minutes or until the egg muffins are set and lightly golden on top.
- Let them cool slightly before removing from the tin.
- Store leftovers in the fridge or freezer for a quick breakfast option later.
Notes
Ensure eggs and dairy are at room temperature for fluffier muffins. Experiment with different vegetables and cheeses.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 210mg