Ingredients
Egg Mixture
- 8 large eggs
- ¼ cup milk
- Salt & pepper to taste
Vegetables and Cheese
- ½ cup diced bell pepper
- ½ cup chopped spinach
- ¼ cup shredded cheese (cheddar or your choice)
Others
- Non-stick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature for baking the muffins evenly.
- Mix Eggs and Seasoning: In a large bowl, whisk together the 8 eggs, ¼ cup of milk, and salt and pepper until well combined and slightly frothy to incorporate air for fluffiness.
- Add Veggies and Cheese: Fold in the diced bell pepper, chopped spinach, and shredded cheese into the egg mixture, making sure everything is evenly distributed.
- Prepare Muffin Tin: Spray a 12-cup muffin tin with non-stick spray to prevent sticking. Pour the egg mixture into each muffin cup, filling them about ¾ full to allow room for rising.
- Bake Egg Muffins: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the egg muffins are fully set and lightly golden on top.
- Cool and Remove: Allow the muffins to cool for a few minutes before carefully removing them from the tin to avoid breaking.
Notes
- Store the egg muffins in the refrigerator for up to 5 days or freeze them for up to 2 months for longer storage.
- Feel free to add cooked sausage, mushrooms, or other favorite vegetables to customize your muffins.
- These egg muffins reheat well in the microwave for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
