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Amazing 12-Minute Vegetable Egg Muffin Magic

egg muffin
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You can make these easy vegetable egg muffins ahead of time for a perfect grab-and-go breakfast. They are high in protein, low in carbs, and ideal for meal prepping. Customize them with your favorite veggies and cheese.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1 cup chopped vegetables (spinach, bell peppers, onions)
  • 1/2 cup shredded cheese (cheddar or mozzarella)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray or butter for the muffin tin

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with cooking spray or butter.
  2. Whisk the eggs and milk together in a large bowl until well combined and slightly frothy.
  3. Stir in the salt and pepper.
  4. Distribute the chopped vegetables evenly among the 12 muffin cups.
  5. Sprinkle the shredded cheese over the vegetables in each cup.
  6. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  7. Bake for 15 to 18 minutes, or until the egg muffins are set and a toothpick inserted near the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before carefully removing them.
  9. Enjoy immediately or store them for later.

Notes

  • For meal prep, store cooled muffins in an airtight container in the refrigerator for up to 4 days.
  • These freeze well. Place cooled muffins on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Thaw overnight or reheat directly from frozen.
  • To make these Keto-friendly, stick to low-carb vegetables like spinach, mushrooms, and peppers.
  • Feel free to add cooked crumbled sausage or bacon for extra flavor and protein.

Nutrition

Find it online: https://savoryskies.com/easy-healthy-vegetable-egg-muffin-recipe/