Beat Busy Mornings: 6 Veggie Egg Muffin Cups
Enjoy these delicious and healthy veggie egg muffin cups, perfect for a quick and nutritious breakfast or snack. They are packed with vegetables and easy to make.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffin cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped mixed vegetables (e.g., bell peppers, onions, spinach, broccoli)
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped mixed vegetables and shredded cheese (if using).
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Let them cool slightly in the tin before removing.
Notes
- You can customize the vegetables based on your preference.
- These muffins can be made ahead and stored in the refrigerator for a few days.
- Reheat gently in the microwave or oven.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 100mg
Find it online: https://kitchnkudos.com/veggie-egg-muffin-cups/