Egg Muffin Cups with Veggies
Delicious and nutritious egg muffin cups filled with vibrant vegetables, perfect for breakfast or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, tomatoes, onions)
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin with cooking spray or oil.
- Whisk together the eggs and milk until well combined.
- Stir in the diced vegetables, cheese, salt, and pepper.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until set and slightly golden.
- Let cool for a few minutes before gently removing from the muffin tin.
- Serve warm or store in the refrigerator for later.
Notes
These muffins can be refrigerated for up to four days and freeze well for up to three months.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 186mg
Keywords: egg muffins, breakfast, healthy recipe, meal prep, vegetarian, quick breakfast
Find it online: https://oliviatable.com/egg-muffin-cups-with-veggies/