Go Back

egg muffins breakfast

Delicious and nutritious egg muffins packed with vegetables and cheese, perfect for a quick breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 8 large eggs
  • 1 cup milk can use any kind
  • 1 cup shredded cheese cheddar or your choice
Vegetables
  • 1 cup spinach chopped
  • 1 medium bell pepper diced
  • 1 small onion diced
  • 1 cup mushrooms sliced
Seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with muffin liners.
Mix the Egg Mixture
  1. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
Add Vegetables and Cheese
  1. Stir in the chopped spinach, diced bell pepper, diced onion, sliced mushrooms, and shredded cheese into the egg mixture.
Fill Muffin Tin
  1. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake
  1. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
Cool and Serve
  1. Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store in the refrigerator for meal prep.

Notes

These egg muffins can be customized with your favorite vegetables and proteins. They are great for meal prep and can be stored in the fridge for up to 5 days.