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Amazing Egg & Veggie Breakfast Muffins (6 Ways)

Egg & Veggie Breakfast Muffins
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Start your day with these protein-packed Egg & Veggie Breakfast Muffins. They are a healthy and delicious way to fuel your morning, perfect for busy weekdays or a leisurely weekend brunch.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped spinach
  • 1/4 cup shredded cheese (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
  2. In a bowl, whisk together the eggs, milk, salt, and pepper.
  3. Stir in the chopped bell pepper, onion, spinach, and cheese (if using).
  4. Pour the mixture evenly into the prepared muffin cups.
  5. Bake for 20-25 minutes, or until the muffins are set and lightly golden.
  6. Let them cool slightly before serving.

Notes

  • You can customize these muffins with your favorite vegetables like mushrooms, broccoli, or tomatoes.
  • For a vegan option, use a plant-based egg substitute and dairy-free milk.
  • These muffins can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage. Reheat gently before serving.

Nutrition

Find it online: https://sundayflavor.com/egg-veggie-breakfast-muffins/