Egg Muffins
Delicious and nutritious egg muffins packed with vegetables and cheese, perfect for breakfast or a snack.
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Ingredients
Yields 12 muffins
- (6) large eggs
- (1/2 cups) milk
- (1/2 cups) diced bell peppers
- (1/2 cups) chopped spinach
- (1/2 cups) shredded cheese (cheddar or your choice)
- (1/4 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
- (1/4 teaspoons) onion powder
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large mixing bowl, whisk together 6 large eggs and 1/2 cup milk until well combined.
- 3
Add 1/2 cup diced bell peppers, 1/2 cup chopped spinach, and 1/2 cup shredded cheese to the egg mixture. Stir to combine.
- 4
Season the mixture with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well.
- 5
Grease a muffin tin with cooking spray or oil to prevent sticking.
- 6
Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- 7
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- 8
Remove from the oven and let cool for a few minutes before gently removing the muffins from the tin.
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