Description
These egg muffins are a simple, meal prep friendly breakfast with eggs, vegetables, and cheese. They are easy to customize for busy mornings.
Ingredients
- 8 large eggs
- 1 half cup milk
- 1 cup fresh spinach, chopped
- 1 half cup bell peppers, diced
- 1 half cup shredded cheddar cheese
- 1 fourth cup green onions, sliced
- 1 half teaspoon salt
- 1 half teaspoon black pepper
- 1 half teaspoon garlic powder
Instructions
- Preheat oven to 375°F and lightly grease a 12 cup muffin pan.
- Whisk together eggs and milk in a large bowl until fully combined.
- Stir in spinach, bell peppers, cheddar cheese, and green onions.
- Season with salt, black pepper, and garlic powder, mixing well.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about three fourths full.
- Bake for 18 to 22 minutes until the centers are set and the tops are lightly golden.
- Let cool for a few minutes before removing from the pan.
- Make sure the egg muffins reach an internal temperature of 160°F before serving.
Notes
- Store in the refrigerator for up to 4 days and reheat in the microwave for a quick breakfast.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American