Cheesy Egg & Veggie muffins
These easy baked egg muffins with cheese and veggies are a delicious and convenient breakfast or snack option that can be customized to your liking. Perfect for busy mornings or meal prepping for the week, these egg muffins are packed with protein, vitamins, and savory flavors. The base of these muffins is made from simple ingredients like eggs, cheese, and a mix of fresh vegetables such as spinach, bell peppers, and onions, making them a nutritious and satisfying choice.
Ingredients
6 Eggland's Best eggs, large
1/4 cup milk (dairy or non-dairy)
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
1/2 cup diced bell peppers (any color)
1/4 cup diced onions
1/4 cup chopped spinach (or any leafy green)
Salt and pepper to taste
1/4 tsp garlic powder (optional)
Olive oil spray for greasing
Preparation
- Set your oven temperature to 375°F (190°C) and coat a muffin pan with olive oil spray.
- In a mixing bowl, beat eggs with milk thoroughly until well blended.
- Mix in grated cheese, chopped bell peppers, onions, spinach, salt, pepper, and garlic powder into your egg mixture. Combine all ingredients well.
- Distribute the egg muffin mixture into the prepared muffin cups, ensuring each is about 3/4 filled.
- Place in oven and cook for 18-20 minutes until egg muffins are fully set and lightly golden on top.
- Allow the egg muffins to cool for a few minutes before removing them from the pan.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 120 |
| Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 186mg |
| Sodium | 140mg |
| Carbohydrates | 2g |
| Dietary Fiber | 1g |
| Protein | 9g |
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