Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- 1/2 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup diced onions
- Salt and pepper to taste
- 1 tbsp olive oil or cooking spray
- Optional: cooked bacon, sausage, or ham
Instructions
- Preheat oven to 375°F (190°C). Whisk eggs with milk, salt, and pepper in a bowl.
- Grease a 12-cup muffin tin with olive oil or cooking spray.
- Divide vegetables (and meat if using) evenly among muffin cups.
- Pour egg mixture into each cup, filling 3/4 full. Top with shredded cheese.
- Bake for 20-25 minutes until set and golden. Cool slightly before serving.
Notes
- Customize with different veggies or proteins like turkey or sausage.
- Store in fridge for 4 days or freeze for 2 months.
- Reheat in microwave for 30-60 seconds or in oven.
- Use silicone liners for easy removal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian (optional meat add-ins)
Nutrition
- Serving Size: 1 muffin
- Calories: 95 Kcal
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 125mg