Baked Egg Muffins
Delicious and versatile baked egg muffins, perfect for breakfast, brunch, or a quick snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, etc.)
- Salt and pepper to taste
- Optional: cooked meats (bacon, ham, sausage)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the eggs and milk until combined.
- Stir in the diced vegetables, cheese, salt, and pepper.
- Prepare a muffin tin by greasing or using silicone muffin cups.
- Fill the muffin cups about 2/3 full with the egg mixture.
- Add optional cooked meats on top if using.
- Bake for 20-25 minutes or until set and slightly golden.
- Cool for a few minutes before removing from the tin.
Notes
Store leftovers in an airtight container for up to 5 days; they also freeze well.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 210mg
Find it online: https://www.thestationrecipes.com/baked-egg-muffins/