Savory Garden Egg Muffins

Savory Garden Egg Muffins are a delicious and nutritious breakfast option bursting with the fresh flavors of garden vegetables and herbs. Perfect for a quick breakfast on-the-go or a leisurely weekend brunch.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

6 large eggs

1/4 cup whole milk

1/2 cup chopped bell peppers

1/4 cup chopped spinach

1/4 cup cherry tomatoes, halved

1/4 cup shredded cheddar cheese

1/4 cup chopped fresh basil

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with olive oil.

2. In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.

3. Stir in bell peppers, spinach, cherry tomatoes, cheddar cheese, and basil.

4. Pour the mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.

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

6. Allow to cool for a few minutes before removing from the tin.

7. Serve warm or allow to cool completely for later.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave for 20-30 seconds or in an oven at 300°F for 5-7 minutes.

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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.