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Amazing 6 Egg Muffin Prep Secrets Revealed

egg muffin
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Make easy, healthy vegetable egg muffins perfect for meal prepping. These high-protein bites are great for quick breakfasts and fit well into low-carb lifestyles.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk (dairy or non-dairy)
  • 1/2 cup chopped spinach
  • 1/4 cup chopped bell pepper (any color)
  • 1/4 cup chopped onion
  • 1/4 cup shredded cheese (cheddar or mozzarella)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  2. In a medium bowl, whisk the eggs and milk together until well combined. Season with salt and pepper.
  3. Distribute the chopped vegetables and shredded cheese evenly among the muffin cups.
  4. Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the eggs are set and slightly golden.
  6. Let the muffins cool in the tin for a few minutes before removing them.

Notes

  • For make-ahead meals, store cooled egg muffins in an airtight container in the refrigerator for up to 4 days.
  • These freeze well. Place cooled muffins on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the microwave.
  • Feel free to add cooked, crumbled sausage or bacon for extra protein.
  • If you prefer a richer texture, use heavy cream instead of milk.

Nutrition

Find it online: https://whiskdaily.com/easy-healthy-vegetable-egg-muffin-recipe/