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–+ servings

Egg Muffin Cups

Delicious and healthy egg muffin cups packed with vegetables and cheese, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Egg Mixture
  • 6 large eggs
  • 1/4 cup milk can use any type of milk
  • 1/2 cup shredded cheese cheddar or your choice
  • 1 cup chopped vegetables bell peppers, spinach, or onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil.
  2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Stir in the chopped vegetables and shredded cheese.
  4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
  5. Bake in the preheated oven for 20 minutes, or until the egg is set and lightly golden.
  6. Allow to cool for a few minutes before removing from the muffin tin.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 200mgPotassium: 150mgSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

These egg muffin cups can be stored in the refrigerator for up to 5 days and are great for meal prep.

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