Description
Hearty and satisfying breakfast egg muffins filled with fresh vegetables and cheese, perfect for busy mornings.
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup cheese (cheddar or your choice), shredded
- Salt and pepper to taste
- Optional: cooked sausage or bacon, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs, salt, and pepper until well combined.
- Stir in the spinach, bell peppers, onions, cheese, and any optional ingredients you choose.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Let the muffins cool slightly before removing them from the tin.
- Enjoy warm or store in the refrigerator for meal prep.
Notes
Try different vegetables and cheeses for added flavor. Store in an airtight container in the refrigerator for up to a week.
