Egg Muffins are so flavorful with minimal ingredients, and these are a quick and easy breakfast that feeds a crowd. Perfect for on the go!
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5 from 1 vote

Egg Muffins

Egg Muffins are so flavorful with minimal ingredients, and these are a quick and easy breakfast that feeds a crowd. Perfect for on the go!
Course Breakfast
Cuisine American
Keyword eggs
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 115kcal
Author Allison Miller

Ingredients

  • 12 eggs
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 cup broccoli diced
  • 1/2 cup onion diced
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup cheddar cheese

Instructions

  • Preheat oven to 350. Spray a 12 count muffin tin with non-stick cooking spray.
  • In a skillet add oil and saute vegetables until tender, divide evenly among muffin tin wells.
  • In a large bowl whisk together the eggs, milk, salt, pepper, and cheese until combined.
  • Spoon about 1/4 cup of your eggs over the top of the vegetables in a muffin tin. Bake in the oven for about 25 minutes until puffy and browned.
  • Remove from the oven and let cool for about 15 minutes before gently loosening with a knife and removing from muffin tin.

Nutrition

Calories: 115kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 223mg | Potassium: 152mg | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 38.1mg | Calcium: 104mg | Iron: 1mg