Egg & Veggie Breakfast Muffins

Healthy and delicious Egg & Veggie Breakfast Muffins are your perfect morning companion. Packed with protein and fresh vegetables like spinach, bell peppers, and tomatoes, these muffins are not only nutritious but also easy to grab when you're on the run.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

6 large eggs

1/2 cup milk

1 cup fresh spinach, chopped

1/2 cup bell pepper, diced

1/2 cup cherry tomatoes, halved

1/4 cup onion, finely chopped

1/2 cup shredded cheddar cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 teaspoon garlic powder

Non-stick cooking spray

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin with non-stick cooking spray.

2. In a large bowl, whisk together eggs and milk until well combined.

3. Stir in spinach, bell pepper, cherry tomatoes, onion, cheddar cheese, salt, black pepper, olive oil, and garlic powder.

4. Pour the egg mixture evenly into each muffin cup, filling about 3/4 full.

5. Bake in the preheated oven for 20-25 minutes, or until muffins are set and lightly golden on top.

6. Remove from oven and let cool for a few minutes before serving.

Storage

Allow muffins to cool completely, then place in an airtight container and refrigerate for up to 4 days.

Reheating

To reheat, microwave muffins for 30-60 seconds or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.