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Egg and Veggie Breakfast Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 90 kcal

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk:
  • Knife and Cutting Board:

Ingredients
  

  • 6 eggs
  • 1/4 cup milk dairy or plant-based
  • Salt and pepper to taste
  • 1 cup chopped vegetables such as bell peppers, spinach, tomatoes, onions, mushrooms
  • 1/2 cup shredded cheese optional
  • Cooking spray or muffin liners

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray or line with muffin liners.
  • In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  • Stir in the chopped vegetables and shredded cheese, if using, until evenly distributed.
  • Pour the egg and veggie mixture into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
  • Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  • Once cooled, store the muffins in an airtight container in the refrigerator for up to 3-4 days.
  • Enjoy your delicious and nutritious egg and veggie breakfast muffins for a quick and satisfying meal anytime!