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breakfast-egg-muffins-recipe

Breakfast Egg Muffins Recipe

Quick and easy breakfast egg muffins, perfect for meal prep.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 150 kcal

Equipment

  • Muffin Tin
  • Mixing bowl
  • Whisk

Ingredients:  

Main Ingredients

  • 6 Eggs
  • 1/4 cup Milk
  • 1/2 cup Chopped Vegetables (bell peppers, spinach, etc.)
  • 1/4 cup Shredded Cheese
  • to taste Salt and Pepper

Instructions: 

  • Preheat your oven to 375°F (190°C).
  • Grease a muffin tin or line with muffin liners.
  • In a mixing bowl, whisk together the eggs and milk.
  • Add chopped vegetables, shredded cheese, salt, and pepper to the egg mixture. Stir to combine.
  • Pour the mixture evenly into the muffin tin cups.
  • Bake for 20 minutes or until the muffins are set and lightly golden.
  • Let cool slightly before removing from the tin. Serve warm.

Notes:

These muffins can be stored in the fridge for up to 4 days or frozen for up to a month.

Nutrition value:

Calories: 150kcalCarbohydrates: 2gProtein: 10gFat: 10gSaturated Fat: 3gCholesterol: 200mgSodium: 150mgPotassium: 150mgSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Keywords:

Keyword Breakfast, Eggs, Muffins
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