Veggie Egg Muffins

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Keyword: eggs
Servings: 3
Author: Juna

Ingredients

  • 4 eggs
  • 1/4 cup Milk or Milk Alternative
  • 1/2 cup shredded cheese
  • 1/4 cup mushrooms diced
  • 1/2 cup bell peppers diced
  • 1/4 cup baby spinach roughly chopped
  • 1/8 tsp salt & pepper

Instructions

  • Preheat oven to 350°F. Use non-stick spray or grease the interior of a nonstick muffin pan.⁣
  • In a medium-sized bowl, crack eggs eggs, add milk and whisky until combined. and milk. Stir in cheese, mushrooms, bell peppers, spinach, salt/pepper and any other omelet ingredients you wish to add.⁣
  • Scoop batter into muffin tin, until each muffin tin is almost full. filling them almost to the rim. Recipe yields about 6 egg cups.⁣
  • Bake for about 20-25 minutes, or until eggs are cooked and look slightly golden on top. The cups will rise during baking- but will settle once they cool/set.⁣
  • To remove from tin- Use a thin spatula or butter knife to loosen edges of muffins to remove them from the pan.⁣
  • 6. Serve warm.⁣

Notes

Tip: Be sure to dice all veggies into small bite sized pieces- they fit into cups easier!