Healthy Egg Muffin Cups: A Quick and Nutritious Breakfast Option
A nutritious and easy breakfast option, these eggmuffin cups are filled with eggs, vegetables, and cheese, perfect for agrab-and-go meal.
Ingredients
- 7 large eggs
- 1/4 cup whole milk or milk of choice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper finely chopped
- 1/2 cup chopped spinach stems removed, leafy part chopped
- ¼ cup of grated cheese choose from cheddar, mozzarella, or your favorite variety.
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with cooking spray or oil.
Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Add the Vegetables and Cheese:
- Stir in the finely chopped red bell pepper, spinach, and shredded cheese into the egg mixture, making sure all the ingredients are evenly distributed.
Fill the Muffin Tin:
- Divide the egg mixture evenly among the 12 muffin cups, filling each about ¾ of the way full.
Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are fully set and slightly golden on top.
Cool and Serve:
- Once baked, allow the muffins to cool in the tin for a few minutes before removing them.
- Serve warm or store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 90kcal
Tried this recipe?Let us know how it was!