RECIPES
Vegetable and Egg Muffins
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Vegetable and Egg Muffins
Ingredients:
- 6 large eggs
- 1/4 cup (60ml) milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 cup chopped vegetables (e.g., bell peppers, onions, carrots, or spinach)
- 2 tablespoons chopped chives or green onions
- Non-stick cooking spray or butter (for greasing the muffin tin)
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with cooking spray or butter.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Add the Fillings:
- Divide the chopped vegetables evenly among the muffin cups.
- Sprinkle shredded cheese over the vegetables if desired.
- Pour in the Egg Mixture:
- Pour the egg mixture into each muffin cup, filling about 3/4 full.
- Sprinkle with chopped chives or green onions on top.
- Bake:
- Bake in the preheated oven for 15–20 minutes, or until the egg muffins are puffed up and fully cooked (a toothpick inserted into the center should come out clean).
- Cool and Serve:
- Allow the muffins to cool for 5 minutes before removing them from the tin.
- Serve warm, or store in an airtight container in the refrigerator for up to 3 days.