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!
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 12 muffins
- 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
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.
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