Ingredients
Scale
Before diving into the preparation, let’s take a look at the ingredients you’ll need to create these delightful muffins:
- 6 large eggs
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1 cup chopped veggies (choose from bell peppers, spinach, onions, or broccoli)
- 1/2 cup shredded cheese (cheddar or mozzarella work best)
- Salt and pepper to taste
- Optional: herbs (such as parsley, basil, or oregano)
Instructions
Creating these veggie-packed egg muffins is a breeze. Follow these simple steps and you’ll have a batch ready in no time:
- Preheat your oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
- In a bowl, whisk together eggs and milk until well combined. This will ensure your muffins are light and fluffy.
- Stir in chopped veggies and cheese. Season the mixture with salt, pepper, and herbs to taste. Customize the flavor according to your preference.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full. This will give them room to rise without overflowing.
- Bake for 18-20 minutes or until muffins are set and lightly golden. Keep an eye on them to prevent overcooking.
- Let them cool for a few minutes before removing them from the tin. Cooling allows them to firm up and makes them easier to remove.
Nutrition
- Serving Size: one normal portion
- Calories: 90
- Sugar: 1g
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g