Skip to content
Ingredients:
- 6 large eggs
- 1/4 cup skim milk (or unsweetened almond milk)
- 1/2 cup spinach, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup mushrooms, diced
- 1/4 cup cherry tomatoes, diced
- 1/4 cup reduced-fat shredded cheese (cheddar or mozzarella)
- Salt and pepper, to taste
- 1/4 tsp garlic powder
- Cooking spray
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Lightly spray a 12-cup muffin tin with non-stick cooking spray.
Step 2: Whisk the Eggs
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
Step 3: Add Vegetables
- Evenly distribute the spinach, bell pepper, mushrooms, tomatoes, and shredded cheese into each muffin cup.
Step 4: Pour the Egg Mixture
- Pour the egg mixture evenly into each muffin cup, filling about 3/4 full.
Step 5: Bake
- Bake in the preheated oven for 18–20 minutes, or until the egg muffins are set and slightly golden on top.
- Remove from the oven and let them cool for a few minutes.
Step 6: Serve or Store
- Carefully remove the muffins from the tin.
- Serve immediately, or store in an airtight container in the refrigerator for up to 4 days.
Tips:
- Add Protein: Include cooked turkey bacon, ham, or chicken for extra protein.
- Customize Veggies: Use zucchini, onions, or broccoli based on your preference.
- Freezer-Friendly: These muffins freeze well! Just reheat in the microwave for 30–60 seconds.