**Veggie Egg Muffin Cups**: 1 Terrific Grab-&-Go Breakfast
Enjoy these convenient Veggie Egg Muffin Cups, perfect for a quick and healthy grab-and-go breakfast. They are easy to make ahead, helping you stay fueled throughout your busy week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffin cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup chopped onion
- 1/4 cup chopped spinach
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin or use silicone muffin liners.
- In a bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped bell peppers, onion, spinach, and cheese (if using).
- Season with salt and pepper.
- Pour the egg mixture evenly into the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until the centers are set and the edges are lightly golden.
- Let them cool slightly in the tin before removing.
Notes
- These muffin cups can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat them in the microwave for about 30 seconds.
- Feel free to customize with your favorite vegetables or herbs.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 140mg