Are you tired of boring, repetitive breakfasts that leave you feeling uninspired? Get ready to revolutionize your morning routine with these incredible Veggie and Cheese Egg Muffins! Packed with nutritious vegetables, protein-rich eggs, and melty cheese, these portable powerhouses are about to become your new breakfast obsession. Whether you're a busy professional, a health-conscious foodie, or a meal-prep enthusiast, these muffins are the ultimate solution to your breakfast blues – and trust us, they're so delicious that even picky eaters won't be able to resist!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Wash and prepare the vegetables. Finely chop the spinach and dice the bell peppers into small, uniform pieces to ensure even distribution in the muffins.
- In a large mixing bowl, crack the 6 large eggs and whisk them until well combined and slightly frothy.
- Add milk, salt, and black pepper to the whisked eggs. Continue to mix thoroughly to create a smooth egg base.
- Fold in the chopped spinach, diced bell peppers, and shredded cheese into the egg mixture. Stir gently to ensure even distribution of ingredients.
- Using a ladle or measuring cup, carefully pour the egg mixture into each muffin cup, filling them about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed up and golden brown on top.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each muffin and carefully remove them from the tin. Serve warm or store in an airtight container in the refrigerator.
Tips
- Grease Your Pan Thoroughly: Use cooking spray or butter liberally to ensure easy removal of your muffins.
- Chop Vegetables Finely: Uniform, small vegetable pieces ensure even distribution and better texture.
- Don't Overfill: Fill muffin cups only about 3/4 full to allow room for rising and prevent overflow.
- Customize Your Flavors: Feel free to experiment with different cheeses, vegetables, or even add some diced ham or bacon for extra flavor.
- Make Ahead and Meal Prep: These muffins can be stored in the refrigerator for up to 3-4 days, making them perfect for busy mornings.
- Reheating Tip: Warm them in the microwave for 20-30 seconds or in a toaster oven to maintain their crispy edges.
- Use Room Temperature Ingredients: This helps create a smoother, more consistent egg mixture.Pro Tip: These egg muffins are not just delicious – they're a nutritional powerhouse that will keep you full and energized throughout your morning!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 2g
Protein: 7g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 110mg
