Name: Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 10 large eggs; ½ cup milk; Salt and pepper (to taste); 1 cup spinach (fi nely chopped); ½ cup bell peppers (diced); ½ cup cooked and crumbled bacon or sausage; ½ cup shredded cheese (optional); mushrooms, onions, tomatoes, or feta cheese

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Egg Muffins

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Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 120 kcal

Ingredients

10 large eggs
½ cup milk
Salt and pepper to taste
1 cup spinach fi nely chopped
½ cup bell peppers diced
½ cup cooked and crumbled bacon or sausage
½ cup shredded cheese optional

Additional mix-ins:

mushrooms, onions, tomatoes, or feta cheese

Instructions

Preheat your oven to 375°F and generously grease a 12-cup muffin tin with oil or use silicone muffin liners for easy removal. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the spinach, bell peppers, cooked bacon or sausage, and shredded cheese, along with any other mix-ins you’re using. Mix well to ensure the ingredients are evenly distributed.
Pour the egg mixture into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top. Let the muffins cool in the pan for a few minutes before removing them. Serve warm.
Leftover muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage. Reheat in the microwave or oven before serving

Tip:

For the fluffiest muffins, avoid overmixing the egg mixture once you’ve added the milk. If you’re making these ahead of time for meal prep, let the muffins cool completely before storing them to prevent sogginess.