Print

Vegetable Egg Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious, fluffy vegetable egg muffins packed with colorful bell peppers, spinach, and cheddar cheese, perfect for breakfast or a snack

Ingredients

Scale
  • 6 large eggs, beaten
  • ½ cup red bell pepper, diced
  • 1 cup spinach, chopped
  • ¼ cup onion, finely diced
  • ½ cup cheddar cheese, shredded
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil or butter for greasing muffin tin

Instructions

  1. Preheat Your Equipment: Preheat oven to 375°F (190°C) and grease muffin tin with olive oil or butter.
  2. Combine Ingredients: Whisk eggs and milk in a mixing bowl. Stir in bell pepper, spinach, onion, cheddar, salt, and black pepper until evenly mixed.
  3. Prepare Your Cooking Vessel: Ensure muffin cups are greased or lined with paper liners.
  4. Assemble the Dish: Pour mixture into muffin cups, filling about ¾ full.
  5. Cook to Perfection: Bake 18-22 minutes until muffins are puffed, golden, and a toothpick comes out clean.
  6. Finishing Touches: Cool slightly in tin. Sprinkle extra cheese on top if desired.
  7. Serve and Enjoy: Serve warm or store for later.

Notes

  • Chop vegetables finely for even baking.
  • Do not overbake to keep muffins soft.
  • Use fresh, quality eggs for best flavor.

Find it online: https://tastyze.com/vegetable-egg-muffins/