Breakfast Egg Muffins are a delicious and healthy breakfast option. Who needs a McMuffin when you have freezer-friendly, customizable muffins?
- 10 Eggs
- 1/4 cup Cheddar Cheese
- 2 tbsp Milk
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Spinach chopped
- Green Onion sliced
- Green Bell Pepper seeded and chopped
- Red Bell Pepper seeded and chopped
- Ham diced
- Tomato diced
Preheat oven to 375.
Grease silicone muffin tin and set aside. If you don't have silicone use paper liners.
In a large bowl, whisk together eggs, milk, salt and pepper.
Fill each muffin cup about 1/3 full.
Add 1 teaspoon of each filling to each cup.
Fill up to about 2/3 full.
Top each with 1 teaspoon of cheese.
Bake 30-40 minutes until tops are beginning to brown and eggs are set.
Calories: 64kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 139mg | Sodium: 116mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 222IU | Calcium: 40mg | Iron: 1mg