Veggie and Cheese Egg Muffins
Perfectly portioned bites of fluffy eggs, fresh vegetables, and gooey cheese that'll power your day.
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Ingredients
- 12 large eggs
- ¼ cup milk
- 3 cups mixed vegetables I recommend broccoli, bell peppers, mushrooms, spinach
- 1 cup shredded cheddar cheese
- ¼ cup Parmesan cheese
- 2 green onions thinly sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard powder
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 350°F and generously spray a 12-cup muffin tin with cooking spray.
- Chop your veggies and quickly sauté them in olive oil until tender-crisp. Let them cool slightly.
- Distribute the cooled vegetables and cheeses evenly among the muffin cups.
- Whisk together eggs, milk, and seasonings in a large bowl until well combined.
- Pour the egg mixture evenly over the vegetables.
- Bake for 22-25 minutes until the eggs are set.
Servings: 12 muffins