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Veggie Egg Muffins

  • April 2, 2019
  • Juna
Postpartum Freezer Meals
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Veggie Egg Muffins

  • 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
  1. Preheat oven to 350°F. Use non-stick spray or grease the interior of a nonstick muffin pan.⁣

  2. 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.⁣

  3. Scoop batter into muffin tin, until each muffin tin is almost full. filling them almost to the rim. Recipe yields about 6 egg cups.⁣

  4. 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.⁣

  5. To remove from tin- Use a thin spatula or butter knife to loosen edges of muffins to remove them from the pan.⁣

  6. 6. Serve warm.⁣

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

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