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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
minutes
Cook Time
25
minutes
minutes
Cooling Time
15
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
muffins
Calories
115
kcal
Author
Allison Miller
Ingredients
12
eggs
1
red pepper
diced
1
yellow pepper
diced
1
cup
broccoli
diced
½
cup
onion
diced
¼
cup
milk
½
tsp
salt
½
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:
115
kcal
|
Carbohydrates:
3
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
174
mg
|
Sodium:
223
mg
|
Potassium:
152
mg
|
Sugar:
1
g
|
Vitamin A:
720
IU
|
Vitamin C:
38.1
mg
|
Calcium:
104
mg
|
Iron:
1
mg