Ingredients
Scale
- 6 large eggs
- 1 cup chopped vegetables (such as bell peppers, spinach, and onions)
- 1/2 cup shredded cheese (like cheddar or feta)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: cooked turkey bacon or chicken sausage
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together the eggs, salt, and pepper.
- Stir in the chopped vegetables and cheese.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the eggs are set and slightly golden.
- Allow to cool before removing from the tin, then store in the refrigerator for easy breakfast on busy mornings.
Notes
Use room temperature eggs for a more even texture. Consider reducing cheese for a lighter version or substituting with different vegetables and cheeses.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210mg