Fluffy Egg Muffins
A simple and satisfying breakfast option, these fluffy egg muffins can be customized with your favorite vegetables and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced vegetables (bell peppers, spinach)
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Grease a muffin tin with oil or cooking spray.
- Whisk together the eggs, milk, salt, and pepper in a mixing bowl.
- Add the diced vegetables and shredded cheese to the egg mixture.
- Pour the mixture evenly into the muffin cups, filling them about 2/3 full.
- Bake for 18-20 minutes until the eggs are set and the tops are slightly golden.
- Cool for about 2 minutes before removing from the tin.
- Serve warm or store for meal prep.
Notes
These muffins are versatile; feel free to add leftover veggies or herbs. They store well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg