Healthy veggie egg muffins contain chopped vegetables and eggs in muffin tins. Muffin-shaped egg cups simplify breakfast. Vegetable egg muffins contain eggs, milk or cheese, spinach, bell peppers, mushrooms, and onions.
– 6 egg– 1⁄2 cup milk or non-dairy milk– 1⁄2 cup chopped vegetables (like bell peppers, onions, tomatoes, spinach)– 1⁄2 cup shredded cheese (any variety)– Salt and pepper
Preheat your oven to 375 degrees Fahrenheit. Prepare a muffin pan with 12 cups by greasing it or by lining the cups with paper liners.
Put the eggs into a big bowl. Then add the milk and mix everything together with a whisk. Add the chopped vegetables, shredded cheese, and as much salt and pepper as you like. Combine well.
Pour the egg mixture into all 12 muffin cups, making sure each one is about three quarters of the way full. Before you put the muffin pan in the oven, heat it up. Bake for 15 to 18 minutes, or until the eggs are set in the middle.
The egg muffins should be allowed to cool for five minutes before being removed from the pan in a careful manner. Warm up and enjoy.