Egg Muffins with Veggies

Egg Muffins with Veggies

These versatile and healthy egg muffins are perfect for a quick breakfast, snack, or meal prep!

Yields: 12 muffins Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients:

• 12 large eggs
• 1/4 cup milk (any kind: dairy, almond, soy, etc.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped mixed vegetables (see suggestions below)
• 1/2 cup shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend)
• Cooking spray or muffin liners

Vegetable Suggestions (choose your favorites!):

• Broccoli florets (small, finely chopped)
• Bell peppers (any color), finely diced
• Onion, finely diced
• Spinach, chopped (if using fresh, wilt it slightly and squeeze out excess water)
• Mushrooms, sliced and sautéed (optional, can add more flavor)
• Zucchini, finely diced
• Cherry tomatoes, halved or quartered

Instructions:

1. Preheat Oven & Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or line it with paper or silicone muffin liners.
2. Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
3. Prepare Veggies: If your vegetables require it (e.g., firmer veggies like broccoli or carrots), you might want to lightly sauté them for a few minutes before adding to the egg mixture to ensure they are tender. For softer veggies like spinach or bell peppers, raw is usually fine.
4. Combine Ingredients: Add the chopped vegetables and shredded cheese to the egg mixture. Stir gently to distribute them evenly.
5. Fill Muffin Cups: Carefully pour the egg mixture into each muffin cup, filling them about two-thirds full.
6. Bake: Bake for 20-25 minutes, or until the egg muffins are set, puffed up, and lightly golden brown on top. A knife inserted into the center should come out clean.
7. Cool & Serve: Let the egg muffins cool in the muffin tin for a few minutes before carefully removing them. They can be served warm or at room temperature.

Storage:

• Refrigerate: Store leftover egg muffins in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, egg muffins can be frozen for up to 2-3 months. Wrap individual muffins in plastic wrap, then place them in a freezer-safe bag or container. Reheat in the microwave or oven from frozen or thawed.

Tips and Variations:

• Add Protein: Cooked and crumbled sausage, bacon bits, or diced ham can be added along with the vegetables for extra protein.
• Herbs & Spices: Enhance the flavor with fresh or dried herbs like chives, parsley, oregano, or a pinch of garlic powder or onion powder.
• Cheese Variety: Experiment with different types of cheese for different flavor profiles.
• Don’t Overfill: Be careful not to overfill the muffin cups, as the egg mixture will puff up during baking.

Enjoy your homemade egg muffins with veggies!