Delicious Egg Muffins: A Perfect Breakfast On-The-Go
These Egg Muffins are a quick, healthy, and versatile breakfast option, perfect for meal prep. Made with a mix of fresh vegetables like bell peppers, spinach, and tomatoes, and topped with shredded cheddar cheese, these muffins are packed with flavor and nutrients. Easily customizable, you can add your favorite proteins or swap in different veggies to suit your taste. Ideal for busy mornings, these muffins ensure you have a nutritious start to your day. Visit SatisfyYourCravings.com for the full recipe and enjoy these delicious egg muffins all week long!
Ingredients
- 6 Large Eggs
- ¼ Cup Shredded Cheddar Cheese
- ½ Cup Chopped Bell Peppers Any Color
- ½ Cup Chopped Spinach
- ¼ Cup Diced Onions
- ¼ Cup Diced Tomatoes
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- Non-Stick Cooking Spray
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Tip: Preheating ensures your muffins cook evenly.
- Spray a 12-cup muffin tin with non-stick cooking spray. Tip: For easier cleanup, use silicone muffin liners.
- In a large bowl, whisk together the eggs and milk until well combined.Trick: Whisking thoroughly will make your muffins fluffier.
- Add the shredded cheese, chopped bell peppers, spinach, onions, and tomatoes to the egg mixture. Stir to combine.
- Season the mixture with salt, pepper, garlic powder, and onion powder. Mix well.
- Pour the egg mixture evenly into the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.Tip: Insert a toothpick into the center of a muffin; if it comes out clean, they're done.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Special Tip: Feel free to swap the veggies with your favorites or whatever you have on hand. These muffins are a great way to use up leftover vegetables.