Easy Baked Veggie Egg Muffins
A simple way to get your protein and veggies in a grab and go breakfast.
easy.enzo81.xyzThese baked egg muffins are my favorite way to start the day when I know I have a busy week ahead. They are so easy to make in a big batch, and you can toss in whatever vegetables you have sitting in your fridge.
I love how these stay fresh for several days, so you just need to reheat one for a quick meal. Make sure to grease your muffin tin really well so they pop right out without sticking.
Ingredients
- 10 large eggs
- 1/2 cup milk
- 1 cup chopped fresh spinach
- 1/2 cup diced bell peppers
- 1/4 cup diced red onion
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or butter for the pan
7Instructions
- 1
Preheat your oven to 350 degrees and grease a standard 12 cup muffin tin very well.
- 2
In a large bowl, whisk the eggs and milk together until they are smooth and combined.
- 3
Stir in the salt, pepper, chopped spinach, bell peppers, and onion.
- 4
Pour the egg mixture into the muffin cups, filling each one about three quarters of the way to the top.
- 5
Sprinkle the shredded cheese evenly over the top of each muffin.
- 6
Bake for 20 to 25 minutes or until the eggs are set and slightly golden on top.
- 7
Let them cool in the pan for a few minutes before using a butter knife to gently pop them out.
Tips
Store these in an airtight container in the fridge for up to four days. You can also freeze them in a single layer and then move them to a freezer bag, just heat them in the microwave for a minute when you are ready to eat.
Made this recipe? Let us know how it went.
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