Egg Muffins

Easy, savory egg muffins baked in a muffin tin with vegetables and cheese for a quick breakfast, snack, or light meal.

These egg muffins are a simple, versatile, and protein-rich dish perfect for breakfast, brunch, or a light meal. Baked in a muffin tin, they are easy to customize with vegetables, cheese, and herbs, making them ideal for busy days or meal prep.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced bell pepper
• 1/4 cup chopped spinach
• 1/4 cup diced onion
• 1/3 cup shredded cheese
• 1 teaspoon olive oil or butter for greasing

Instructions

1. Preheat the oven to 375 F and lightly grease a 6-cup muffin tin with olive oil or butter.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Divide the bell pepper, spinach, onion, and shredded cheese evenly among the muffin cups.
4. Pour the egg mixture over the fillings, leaving a little space at the top of each cup.
5. Bake for 18 to 20 minutes, or until the egg muffins are set and lightly golden on top.
6. Let cool for a few minutes before removing from the tin and serving warm.