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Amazing Veggie-Packed Egg Muffin Cups: 6 Delicious Bites

Veggie-Packed Egg Muffin Cups
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These veggie-packed egg muffin cups are a protein-rich breakfast perfect for meal preppers. They are easy to make, loaded with vegetables and cheese, and offer a convenient, portable way to start your day.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup chopped mixed vegetables (e.g., bell peppers, spinach, onions, broccoli)
  • 1/4 cup shredded cheese
  • Salt and pepper to taste
  • Cooking spray or muffin liners

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin with cooking spray or use muffin liners.
  3. In a bowl, whisk together the eggs and milk until well combined.
  4. Stir in the chopped mixed vegetables, shredded cheese, salt, and pepper.
  5. Pour the egg mixture evenly into the muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until the egg cups are set and lightly golden.
  7. Let them cool slightly before removing from the muffin tin.

Notes

  • You can customize the vegetables based on your preferences.
  • These can be stored in the refrigerator for up to 3 days and reheated.
  • Add a pinch of red pepper flakes for a little heat.

Nutrition

Find it online: https://savoryskies.com/veggie-packed-egg-muffin-cups/