Savory Veggie Egg Muffins

Savory Veggie Egg Muffins

Great for breakfast, meal prep, or snacks

Ingredients

• 8 large eggs

• ¼ cup milk or cream (for fluffiness)

• 1 cup shredded cheese (cheddar, mozzarella, or a blend)

• ½ cup fresh spinach, chopped

• ⅓ cup red bell pepper, finely diced

• ¼ cup green onions, sliced (plus extra for topping)

• Salt & black pepper, to taste

• ½ tsp garlic powder (optional)

• ½ tsp onion powder (optional)

• Cooking spray or oil for muffin pan

Instructions

1. Preheat oven to 375°F (190°C).
   Grease a muffin tin well (very important to prevent sticking).

2. Prepare veggies

   • If spinach is watery, lightly sauté or pat dry.

   • Dice peppers and slice green onions.

3. Whisk eggs

   • In a bowl, whisk eggs, milk, salt, pepper, and seasonings until smooth.

4. Assemble muffins

   • Divide spinach, peppers, green onions, and cheese evenly into muffin cups.

   • Pour egg mixture over fillings, filling each about ¾ full.

5. Bake

   • Bake for 18–22 minutes, until set in the center and lightly golden on top.

6. Cool & serve

   • Let rest 5 minutes before removing.

   • Top with extra green onions if desired.