Vegetable Egg Muffin Cups

Vegetable Egg Muffin Cups are a delicious and healthy breakfast option that can be made in advance and enjoyed throughout the week. These muffin cups are packed with protein and veggies, making them a nutritious and satisfying way to start your day.

To make Vegetable Egg Muffin Cups, you will need the following ingredients per serving:

- 2 eggs
- 1/4 cup chopped vegetables (such as bell peppers, onions, spinach, or mushrooms)
- 1 tablespoon milk
- Salt and pepper to taste

To begin, preheat your oven to 350°F and grease a muffin tin with cooking spray. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Then, stir in the chopped vegetables.
Pour the egg and vegetable mixture evenly into the muffin cups, filling each one about 3/4 of the way full. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
Once the muffins are done, remove them from the oven and let them cool for a few minutes before removing them from the muffin tin. Serve warm or store in an airtight container in the fridge for up to 5 days.
These Vegetable Egg Muffin Cups are a great way to get your daily dose of veggies and protein in a convenient and tasty package. They are perfect for meal prep or a quick breakfast on the go. The muffins are fluffy and flavorful, with a satisfying texture from the vegetables.
Type: Breakfast" target="_blank" style="text-decoration: underline;">Breakfast Muffins
Main Ingredients: Eggs, Vegetables, Milk