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Hearty Cheesy Veggie Egg Muffins
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
muffins
Calories
150
These savory egg muffins are packed with fresh vegetables and cheese, making for a nutritious and easy breakfast or snack.
Ingredients
Eggs
12
large
eggs
0.25
cup
milk
(any kind (dairy or non-dairy))
0.5
teaspoon
salt
0.25
teaspoon
black pepper
0.5
cup
bell pepper
(finely diced, any color)
0.25
cup
red onion
(finely diced)
1
cup
fresh spinach
(chopped, packed)
0.5
cup
shredded cheddar cheese
(or your favorite cheese like Monterey Jack)
Instructions
Preheat oven to 375°F (190°C). Grease a muffin tin.
In a large bowl, whisk together eggs, milk, salt, and pepper.
Stir in diced bell peppers, red onion, spinach, and cheese.
Pour mixture evenly into muffin cups.
Bake for 20 minutes or until set and golden.
Let cool slightly before removing from tin and serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Calories:
150
kcal
Cost:
$10
Course:
Breakfast
Cuisine:
American
Keyword:
Eggs