Description
A quick and delicious breakfast option! These egg muffins are packed with flavor and perfect for a busy morning. Easy to make, nutritious, and customizable with your favorite fillings!
Ingredients
Scale
- 4 large eggs
- 100 ml of milk
- 1/2 cup of grated cheese (cheddar or your choice)
- 1/2 cup of diced vegetables (bell peppers, spinach, mushrooms, etc.)
- Salt and pepper to taste
- 1/2 tsp of garlic powder (optional)
- 1/2 tsp of dried herbs (thyme, oregano, etc.)
- Olive oil (for greasing the muffin tin)
Instructions
- Preheat your oven to 180°C (350°F) and grease a muffin tin with olive oil or line with paper liners.
- Whisk together the eggs and milk, season with salt, pepper, garlic powder, and herbs.
- Add the vegetables and cheese to the egg mixture, stirring well.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until the egg muffins are set and lightly golden on top.
- Cool slightly before serving.
Notes
- You can add cooked bacon, sausage, or ham for extra protein.
- These muffins are great for meal prep and can be stored in the fridge for up to 3 days. Reheat in the microwave for 30-40 seconds.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 150
- Fat: 11g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g