Vegetable and Egg Muffins

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:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a muffin tin with cooking spray or butter.
2. Prepare the Egg Mixture:
   • In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
3. Add the Fillings:
   • Divide the chopped vegetables evenly among the muffin cups.
   • Sprinkle shredded cheese over the vegetables if desired.
4. 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.
5. 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).
6. 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.