Description
Delicious and customizable breakfast egg muffins perfect for busy mornings or leisurely brunches, packed with protein and flavor.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (such as bell peppers, spinach, or onions)
- 1 cup shredded cheese (such as cheddar or mozzarella)
- Salt and pepper to taste
- Optional toppings (like cooked bacon or sausage)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs and milk until well blended.
- Stir in the diced vegetables, shredded cheese, salt, and pepper until well combined.
- Pour the egg mixture evenly into the muffin tin, filling each cup about three-quarters full.
- If desired, add any optional toppings on top for added flavor and texture.
- Bake for 15-20 minutes, or until the egg muffins are set and slightly golden on top.
- Allow to cool slightly before removing from the muffin tin.
- Serve warm or store in the fridge for meal prep.
Notes
Experiment with different vegetables and cheeses for varied flavors. Wrap muffins individually and freeze for longer storage.
