Fluffy Egg Muffins
Delicious and nutritious egg muffins filled with colorful veggies and cheese, perfect for busy mornings or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced vegetables (bell peppers, spinach, or your favorite combo)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Grease each muffin cup with oil or cooking spray.
- Whisk together the eggs, milk, salt, and pepper until fully combined.
- Fold in the diced vegetables and shredded cheese.
- Pour the mixture evenly into each greased muffin cup, filling them about 3/4 full.
- Bake for 18–20 minutes, or until set and lightly golden on top.
- Cool for 2 minutes before removing from the tin.
- Serve warm or cool completely before storing.
Notes
Store leftover muffins in an airtight container in the fridge for up to 5 days. They can also be frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 260mg