Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup diced red onion
- 1/4 cup shredded cheddar cheese (optional)
- Olive oil or nonstick spray (for greasing muffin tin)
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Divide the bell peppers, spinach, and red onion evenly among the muffin cups.
- Pour the egg mixture over the veggies, filling each cup about 3/4 full.
- If using cheese, sprinkle it on top of the filled muffin cups.
- Bake for 18–22 minutes, until centers are set and a toothpick comes out clean.
- Let cool slightly, then remove from the tin and serve warm or store for later.
Notes
- To prevent sogginess, avoid overcooking and drain excess liquid from veggies.
- Grease the muffin tin well to prevent sticking.
- Store in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- Reheat in the microwave for 30-60 seconds or in the oven at 350°F for 5-10 minutes.
- Egg muffins may deflate if cooled too quickly or if the oven temperature is too high.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 95mg