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egg muffins breakfast

Delicious and nutritious egg muffins packed with vegetables and cheese, perfect for a quick breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 8 large eggs
  • 1/4 cup milk can use almond or soy milk
  • 1 cup shredded cheese cheddar or your choice
Vegetables
  • 1/2 cup bell pepper diced
  • 1/2 cup spinach chopped
  • 1/4 cup onion diced
Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a muffin tin with cooking spray or oil.
  3. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
Mix Ingredients
  1. Stir in the diced bell pepper, chopped spinach, diced onion, and shredded cheese into the egg mixture.
Bake
  1. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  2. Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
  3. Let cool for a few minutes before removing from the muffin tin.

Notes

These egg muffins can be stored in the refrigerator for up to 5 days and reheated in the microwave for a quick breakfast.