Egg and Veggie Breakfast Muffins

Starting your day with a nutritious breakfast can set the tone for healthy eating throughout the day. Egg and Veggie Breakfast Muffins are a perfect choice for those who want a quick, protein-packed meal that’s easy to prepare and even easier to enjoy on the go. These muffins are not only delicious but also versatile, allowing you to customize them with your favorite vegetables and spices.

Ingredients:

• 6 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1/2 cup diced bell peppers (any color)
• 1/2 cup chopped spinach
• 1/4 cup diced onions
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• Non-stick cooking spray or muffin liners

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that the muffins cook evenly and develop a nice, golden top.
2. Prepare the Muffin Tin: Spray a 12-cup muffin tin with non-stick cooking spray or line it with muffin liners. This step is crucial to prevent the muffins from sticking to the pan.
3. Whisk the Eggs: In a large bowl, crack the eggs and add the milk. Whisk them together until the mixture is smooth. The milk helps to make the muffins fluffy and light.
4. Add the Vegetables: Stir in the diced bell peppers, chopped spinach, and diced onions. These vegetables not only add flavor but also provide essential vitamins and minerals.
5. Season the Mixture: Add salt and pepper to taste. If you like a bit of heat, you can also add a pinch of chili flakes or your favorite spices.
6. Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full. If you’re using cheese, sprinkle a little on top of each muffin.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the tops are slightly golden. You can test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
8. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before removing them. Serve warm, or let them cool completely and store in an airtight container in the refrigerator for up to 4 days.

These Egg and Veggie Breakfast Muffins are perfect for meal prep. You can make a batch at the beginning of the week and have a healthy breakfast ready each morning. Feel free to experiment with different vegetables and cheeses to keep things interesting!