Breakfast Egg Muffins
Delightful, customizable egg muffins perfect for meal prep and using up leftover veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 eggs
- 1 cup milk
- 1 cup diced vegetables (e.g., bell peppers, spinach, onions)
- 1 cup shredded cheese
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the eggs and milk until well combined.
- Stir in the diced vegetables and shredded cheese, along with salt and pepper to taste.
- Grease a muffin tin or use muffin liners to prevent sticking.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes until set and lightly browned.
- Allow the muffins to cool slightly before removing them from the tin.
Notes
These muffins can be customized with various vegetables, cheeses, and spices. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 186mg
Find it online: https://ameliasweets.com/2026/07/16/breakfast-egg-muffins/