Healthy Egg Muffins
A quick and nutritious breakfast option packed with protein and customizable with your favorite veggies and cheeses.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low-Carb, Gluten-Free
Ingredients
Scale
- 6 large eggs
- 1 cup diced vegetables (bell peppers, spinach, tomatoes)
- 1 cup shredded cheese (cheddar, feta, or your favorite)
- Salt and pepper to taste
- Optional: cooked bacon or sausage for added flavor
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk the eggs in a large bowl. Season with salt and pepper.
- Mix in your veggies and cheese. Stir until everything is combined.
- Grease a muffin tin or use silicone muffin liners for easy release.
- Pour the egg mixture evenly into each muffin cup, filling about ¾ full.
- Bake for 20-25 minutes, or until the muffins puff up and a toothpick comes out clean.
- Let them cool for a few minutes before removing from the tin.
Notes
Store in an airtight container for up to 5 days. Freeze for up to 3 months. Reheat in the microwave or oven.