Veggie Egg Muffins
120kcal
Ingredients
For the Muffins
- 6 large eggs The star ingredient, providing protein and a fluffy texture.
- 1/2 cup milk Adds creaminess and helps bind the muffins together.
- 1 cup bell peppers (diced, any color) Fresh and colorful, these add crunch and flavor to your Veggie Egg Muffins.
- 1/2 cup spinach (chopped) Full of nutrients, spinach enhances the muffins' health factor.
- 1/2 cup cherry tomatoes (halved) Sweet and juicy bursts of flavor in every bite.
- 1/4 cup red onion (finely chopped) Gives a subtle kick and depth of flavor.
- 1/2 cup shredded cheese (cheddar or your choice, optional) Melty and delicious, cheese adds a rich taste if included.
- salt and pepper Essential seasonings that elevate the overall flavor.
- 1 teaspoon garlic powder (optional) For a touch of savory goodness, garlic powder can enhance the flavor profile.
- 1 teaspoon dried oregano (optional) This will bring in a hint of warmth and aroma, making your muffins even more delightful.
Method
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
- Whisk together the eggs and milk in a large bowl until they're well combined.
- Season with salt, pepper, garlic powder, and oregano if you’re using it.
- Stir in the diced bell peppers, chopped spinach, halved cherry tomatoes, and red onion.
- Fold in the shredded cheese if you choose to add it.
- Distribute the egg and veggie mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- Check with a toothpick inserted in the center; it should come out clean.
- Cool in the tin for about 5 minutes before transferring.
- Transfer to a wire rack to cool completely.
Nutrition
Serving1muffinCalories120kcalCarbohydrates5gProtein8gFat8gSaturated Fat3gCholesterol200mgSodium220mgPotassium150mgFiber1gSugar2gVitamin A750IUVitamin C10mgCalcium100mgIron1mg