Ingredients
- 6 large eggs
- 1 cup chopped mixed vegetables (bell peppers, spinach, mushrooms, onions)
- 1/4 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped fresh herbs (parsley, chives, basil)
Nutritional Information
- Calories: 180 kcal (per muffin, makes 6 muffins)
- Protein: 12g
- Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Micronutrients: Rich in vitamin A, vitamin C, and calcium
Preparation
- Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil or line with muffin liners.
- In a skillet, heat olive oil over medium heat. Add chopped vegetables and sauté until softened, about 5-7 minutes. Season with salt and pepper to taste.
- In a mixing bowl, whisk together eggs until well beaten. Stir in shredded cheese and sautéed vegetables.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and golden brown on top.
- Remove from the oven and let cool slightly before serving. Sprinkle with chopped fresh herbs if desired.
- Enjoy these protein-packed egg muffins as a convenient and wholesome breakfast option that can be made ahead of time for busy mornings.
