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How T o Make Egg Muffins with Veggies
These baked egg muffins are filled with colorful vegetables and melted cheese. They’re easy to make, freezer-friendly, and great for busy mornings.
Ingredients
- 10 large eggs
- ½ cup bell pepper finely diced
- ½ cup spinach chopped
- ¼ cup red onion finely diced
- ½ cup shredded cheese cheddar, mozzarella, or your choice
- Salt and pepper to taste
- Optional: ¼ tsp garlic powder or Italian seasoning
- Non-stick spray or olive oil for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously.
- In a large bowl, whisk the eggs until smooth.
- Stir in veggies, cheese, and seasonings.
- Pour mixture evenly into the muffin cups (they’ll puff slightly while baking).
- Bake 18–20 minutes, or until set and slightly golden.
- Let cool for 5 minutes, then run a knife around the edges to remove.
Nutrition
Calories: 90kcalCarbohydrates: 1gProtein: 6gFat: 6g