Description
Delicious and easy-to-make mini egg muffins packed with veggies and cheese.
Ingredients
Scale
- 8 large eggs
- 1/3 cup milk (optional)
- 1/2 cup red bell pepper, finely diced
- 1/2 cup green bell pepper, finely diced
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil for greasing
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Dice the red and green bell peppers into small, uniform pieces.
- Crack the eggs into a large bowl, add milk if using, and season with salt and pepper. Whisk until smooth.
- Stir in diced peppers and shredded cheese.
- Pour mixture into each muffin cup, filling about 3/4 full.
- Bake for 18–22 minutes until set and lightly golden.
- Let cool for 5 minutes before removing from the pan.
- Serve immediately or store for later use.
Notes
- These mini muffins can be made ahead of time and stored in the refrigerator for quick breakfasts.
- Feel free to customize with your favorite vegetables or cheese.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg