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Egg and Veggie Muffins Recipe

  • Author: Victoria

Ingredients

Scale

    • 6 large eggs

    • 1 cup diced bell peppers

    • 1 cup chopped spinach

    • 1 cup shredded cheese (cheddar or mozzarella)

    • Salt and pepper to taste

    • Optional: diced onions, mushrooms, or any favorite veggies

Instructions

    1. Preheat your oven to 350°F (175°C). This ensures that your muffins will cook evenly.

    1. Whisk the eggs in a mixing bowl and season with salt and pepper to taste. This forms the base for your muffins.

    1. Stir in the vegetables and cheese: Add the diced bell peppers, chopped spinach, and shredded cheese to the egg mixture. You can also include any optional veggies like onions or mushrooms.

    1. Prepare the muffin tin: Grease a muffin tin to prevent the muffins from sticking. Pour the egg and veggie mixture evenly into the cups, filling each about three-quarters full.

    1. Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are set and lightly golden on top.

    1. Cool and enjoy: Once baked, let the muffins cool for a few minutes before removing them from the tin. Serve them warm or at room temperature.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 120
  • Fat: 8g
  • Carbohydrates: 1g
  • Fiber: 0.5g
  • Protein: 10g

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Find it online: https://loveandnibbles.com/egg-and-veggie-muffins-recipe/