Egg Muffins with Veggies and Cheese

Enjoy a versatile breakfast with these Egg Muffins loaded with vegetables and cheese. Filled with an assortment of nutritious vegetables and eggs, these muffins provide a satisfying and wholesome start to any day. The colorful presentation and the melty cheese make these muffins not only tasty but also visually appealing. Suitable for a keto diet, these muffins can be made in advance, making them an excellent choice for a hassle-free morning or a quick meal on the go.

Ingredients

• 6 large eggs, whisked
• 1/2 cup milk
• 1/2 cup bell peppers, diced
• 1/2 cup onions, diced
• 1/2 cup tomatoes, diced
• 1/2 cup cheddar cheese, shredded

Instructions

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with butter or non-stick spray.
2. In a large mixing bowl, combine the whisked eggs and milk. Mix thoroughly until well blended.
3. Add diced bell peppers, onions, tomatoes, and shredded cheddar cheese to the egg mixture. Fold gently to distribute the ingredients evenly.
4. Spoon the mixture into the prepared muffin tin, filling each cup to about three-quarters full.
5. Place in the preheated oven and bake for 20-25 minutes, or until the muffins are firm and the tops are slightly golden.
6. Remove from oven and let stand for a few minutes before removing from the tin. Serve the muffins warm.

Keywords: Nutritious, Convenient, Quick, Breakfast, Egg Muffins

Spice Rack: Salt, Black Pepper

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