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–+ servings
Healthy egg muffins baked with vegetables and cheese
Clara Whitley

Egg Muffins

A versatile and convenient breakfast option, these egg muffins are packed with flavor and are perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Egg Base
  • 6 large large eggs
  • 1 cup diced vegetables (like bell peppers, spinach, or onions) Feel free to mix and match your choice of vegetables.
  • 1 cup shredded cheese (cheddar, feta, or your favorite) Adjust cheese types based on preference.
  • to taste salt and pepper Season according to your taste.
Optional Add-Ins
  • to taste cooked bacon, sausage, or ham Feel free to add your favorite cooked meats.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a muffin tin with cooking spray or olive oil.
Mixing Ingredients
  1. In a mixing bowl, crack open the eggs and whisk until well combined.
  2. Season the eggs with salt and pepper and add any desired herbs.
  3. Fold in the diced vegetables into the egg mixture.
Filling Muffin Tins
  1. Pour the mixture evenly into the greased muffin tins, filling each cup about two-thirds full.
  2. Sprinkle cheese over the top of each muffin.
Baking
  1. Bake in the preheated oven for approximately 20 minutes or until the egg is set and the tops are lightly golden.
  2. Let the muffins cool in the tin for a few minutes before removing.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 2gProtein: 7gFat: 6gSaturated Fat: 3gSodium: 200mgSugar: 1g

Notes

Egg muffins can be customized with various vegetables, cheeses, and proteins. They store well in the fridge for up to four days and can be frozen for up to three months.

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