Egg Muffins

Egg Muffins

from feelgoodfoodie.net
Breakfast
35 min
185 kcal / serving

Make breakfast egg muffin cups with just a muffin tin, eggs, cheese, and vegetables. Great for meal prepping and grab-and-go breakfast!

Ingredients

  • 9 largeeggs
  • 2 tablespoonsmilk
  • 1 teaspoonoregano
  • ½ teaspoonsalt
  • ½ teaspoonblack pepper
  • 1 cupbaby spinach (chopped)
  • ½ cupred bell peppers (diced)
  • ½ cupred onions (diced)
  • 1 cupshredded cheddar cheese

Directions

  1. 1

    Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone cups or parchment paper cups.

  2. 2

    Crack the eggs into a large bowl or measuring cup with a spout. Add the milk, oregano, salt and pepper, and whisk until smooth. Set aside.

  3. 3

    Add the spinach, peppers, onions and cheese into the muffin cups. Pour the egg mixture over on top (about ⅓ cup per muffin cup)

  4. 4

    Bake for 18-22 minutes or until the eggs are puffed.

  5. 5

    Cool for 5 minutes in the pan. Then run a butter knife around the edges to help loosen them if needed. Serve immediately.