Delicious Veggie-Packed Egg Muffin Cups: 6 Easy Tips
Enjoy these veggie-packed egg muffin cups for a simple and nourishing breakfast. They are perfect for meal preppers and anyone seeking a protein-rich start to their day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffin cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup chopped mixed vegetables (e.g., bell peppers, spinach, broccoli, onions)
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin or use silicone muffin liners.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the chopped mixed vegetables and shredded cheese (if using).
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the centers are set and the edges are lightly golden.
- Let the muffin cups cool in the tin for a few minutes before removing them.
Notes
- You can customize the vegetables based on what you have on hand.
- These are great for making ahead and reheating during the week.
- For a firmer texture, you can add an extra egg yolk.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Find it online: https://afripaket.com/veggie-packed-egg-muffin-cups/