Description
Delicious and healthy egg muffins packed with vegetables and cheese.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 2 drops hot sauce (optional or more to taste)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup zucchini or fresh spinach (finely chopped)
- 1/4 cup roasted red peppers (finely chopped from a 12 oz jar)
- 2 tablespoons red onion (finely chopped)
- 1 cup Cheddar cheese, shredded (4 ounces)
Instructions
- Preheat oven to 350°F. Grease a muffin pan (or spray it with cooking spray) and set aside.
- In a medium bowl, beat the eggs, milk, hot sauce (if using), salt and pepper until well combined.
- Stir in the zucchini or spinach, roasted red peppers, red onion, and cheese.
- Divide the mixture evenly between the cups. (The cups will be close to full)
- Bake for 20-22 minutes or until the eggs are completely set.
- Allow the egg muffins to cool for 3-5 minutes in the pan.
- Carefully run a butter knife around the edge of each muffin cup to loosen for removal.
- Serve warm.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- Great for meal prep and on-the-go breakfasts!
- Prep Time: 10 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: 8g
- Cholesterol: 200mg