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Egg Muffins

Whip up these quick and delicious egg muffins filled with vibrant veggies for a breakfast that feels like a warm hug!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large Eggs
  • 1/4 cup Milk
  • 1 cup Cheese, grated Your choice of cheese
  • 1 cup Bell peppers, chopped Any color
  • 1/2 cup Onions, chopped
  • 1 cup Spinach, chopped Fresh or frozen
  • 1/2 teaspoon Salt Adjust to taste
  • 1/4 teaspoon Pepper Adjust to taste
  • 1 tablespoon Cooking oil or butter For greasing the muffin tin

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, whisk together eggs and milk until smooth.
  3. Stir in cheese, chopped bell peppers, onions, and spinach. Season with salt and pepper.
  4. Grease a muffin tin with cooking oil or butter.
Baking
  1. Pour the egg mixture into the muffin cups, filling each about 2/3 full.
  2. Bake for 15-20 minutes or until the omelettes are set and slightly golden on top.
  3. Allow to cool for a few minutes before removing from tin and serve warm.

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in microwave or toaster oven.