Description
Delicious and fluffy egg muffins loaded with veggies and cheese, perfect for breakfast or a snack!
Ingredients
Scale
- 10 large eggs
- ½ cup milk (dairy or unsweetened almond milk)
- ½ cup diced bell peppers (red, yellow, or green)
- ½ cup cooked sausage or chopped ham (optional)
- ¼ cup chopped onion
- 1 cup shredded cheddar or Monterey Jack cheese
- Salt and pepper to taste
- Olive oil spray for greasing
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil spray.
- Whisk eggs and milk in a large bowl until smooth. Season with salt and pepper.
- Stir in bell peppers, onion, sausage or ham (if using), and shredded cheese.
- Pour mixture evenly into muffin cups, filling about ¾ full.
- Bake for 20–25 minutes, or until puffed and set in the center.
- Let cool for a few minutes before removing from pan.
Notes
- Feel free to customize with your favorite vegetables or proteins.
- These can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 250mg