Healthy Egg Muffins
Start your day with nutritious Healthy Egg Muffins, packed with colorful veggies and protein. They're customizable, easy to prepare, and perfect for meal prep. Enjoy them as a grab-and-go breakfast, lunch, or healthy snack.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
For the Base
- 8 large eggs
- 1/4 cup milk (60 ml)
- Salt and pepper to taste
For the Veggies
- 1 cup chopped spinach (30 g)
- 1/2 cup diced bell peppers (75 g)
- 1/4 cup finely chopped onion (40 g)
- 1/2 cup cherry tomatoes, halved (75 g)
Optional Add-Ins
- 1/2 cup shredded cheese (80 g)
- 1/4 cup cooked and crumbled turkey bacon or sausage (40 g)
Instructions
Preheat Your Oven
- Preheat your oven to 375°F (190°C).
Prepare the Muffin Tin
- Grease your muffin tin with cooking spray or line with paper liners.
Whisk Eggs and Milk
- In a mixing bowl, whisk together the eggs and milk.
- Tip: Adding a pinch of salt and pepper elevates the flavor of the eggs.
Add Veggies and Optional Ingredients
- Stir in the chopped spinach, bell peppers, onion, and tomatoes. If using cheese or meat, fold those in as well.
Pour Mixture into Muffin Tin
- Evenly distribute the egg mixture into the muffin cups, filling each about three-quarters full.
Bake to Perfection
- Place the muffin tin in the oven and bake for 18-22 minutes, or until set and lightly golden on top.
Cool and Store
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Pro tips
- Use seasonal vegetables for the best flavor and nutrition.
- Muffins can be frozen for up to three months; thaw and reheat when ready.
- Experiment with fresh herbs like basil or cilantro for extra flavor.
- Avoid overfilling muffin tins to prevent overflow.
- For a spicy kick, add hot sauce or jalapeños.