Description
Delicious and healthy egg muffins packed with veggies and cheese.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 2 drops hot sauce (optional, or more to taste)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup zucchini or fresh spinach (finely chopped)
- 1/4 cup roasted red peppers (finely chopped, from a 12 oz jar)
- 2 tablespoons red onion (finely chopped)
- 1 cup Cheddar cheese, shredded (4 ounces)
Instructions
- Preheat oven to 350°F. Grease a muffin pan (or spray it with cooking spray) and set aside.
- In a medium bowl, beat the eggs, milk, hot sauce (if using), salt and pepper until well combined.
- Stir in the zucchini or spinach, roasted red peppers, red onion, and cheese.
- Divide the mixture evenly between the cups. (The cups will be close to full)
- Bake for 20-22 minutes or until the eggs are completely set.
- Allow the egg muffins to cool for 3-5 minutes in the pan.
- Carefully run a butter knife around the edge of each muffin cup to loosen for removal.
- Serve warm.
Notes
- Feel free to add more vegetables or adjust the spice level by adding more hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 160mg