Description
Breakfast egg muffins are a nutritious and customizable grab-and-go breakfast option made with eggs, milk, vegetables, and cheese.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (like bell peppers, spinach, or onions)
- 1 cup shredded cheese (such as cheddar or mozzarella)
- Salt and pepper to taste
- Optional toppings like cooked bacon or sausage
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs and milk until well blended.
- Stir in the diced vegetables, shredded cheese, salt, and pepper, mixing until combined.
- Pour the egg mixture evenly into each muffin cup, filling about three-quarters full.
- If desired, sprinkle any optional toppings on top for an extra burst of flavor.
- Bake for 15-20 minutes, or until the muffins are set and slightly golden on top.
- Allow them to cool slightly before removing from the muffin tin.
Notes
Use fresh ingredients for the best flavor and experiment with different vegetables and cheeses to customize your muffins.