Egg Muffins

Baked Eggs with Cheese and Veggies.

Egg Muffins:

These easy and nutritious egg muffins are perfect for breakfast or a quick snack!

Ingredients:

• 6 large eggs
• ¼ cup milk (or heavy cream for extra creaminess)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded cheese (cheddar, mozzarella, or feta)
• ½ cup diced bell peppers
• ½ cup spinach (chopped)
• ¼ cup cherry tomatoes (halved)
• ¼ cup cooked chicken or beef pieces (optional)
• ½ tsp garlic powder (optional, for extra flavor)
• Cooking spray or butter (for greasing the muffin tin)

Instructions:

1. Preheat the Oven:

• Preheat oven to 375°F (190°C).
• Grease a 12-cup muffin tin with cooking spray or butter.

2. Prepare the Egg Mixture:

• In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.

3. Fill the Muffin Cups:

• Evenly distribute the diced bell peppers, spinach, cherry tomatoes, and cooked Chicken / beef pieces into the muffin cups.
• Pour the egg mixture over the veggies, filling each cup about ¾ full.
• Sprinkle cheese on top.

4. Bake the Muffins:

• Bake for 18–20 minutes or until the eggs are set and slightly golden on top.
• Let them cool for a few minutes before removing from the tin.

Tips & suggestions:

• Serve warm or at room temperature.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave for 30 seconds before serving.

Enjoy your meal!