Egg Muffins with Veggies

Ingredients

• 12 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup broccoli florets, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup shredded cheddar cheese
• Non-stick cooking spray

Instructions

1️⃣ Prepare the Oven

• Preheat oven to 375°F (190°C).
• Lightly grease a 12-cup muffin tin.

2️⃣ Prepare the Vegetables

• Finely chop the broccoli.
• Dice the bell pepper into small pieces.

3️⃣ Make the Egg Mixture

• In a large bowl, whisk together eggs, milk, salt, and black pepper until smooth.

4️⃣ Fill the Muffin Cups

• Divide the broccoli and bell pepper evenly among the muffin cups.
• Sprinkle cheese over the vegetables.

5️⃣ Add the Eggs

• Pour the egg mixture into each muffin cup, filling about 3/4 full.

6️⃣ Bake

• Bake for 18–22 minutes or until the centers are set and the tops are lightly golden.

7️⃣ Cool & Serve

• Let cool for 5 minutes.
• Carefully remove from the muffin tin and serve warm.

Q & A

Q: Can I add other vegetables?
➡️ Yes, spinach, mushrooms, onions, zucchini, and tomatoes work well.

Q: Can I freeze them?
➡️ Yes, freeze for up to 2 months and reheat when needed.

Q: How long do they last in the fridge?
➡️ Up to 4 days in an airtight container.

Servings: 12 egg muffins 🥚🧀🥦🫑