American
Veggie & Cheddar Egg Muffins
Portable baked egg cups packed with spinach, peppers, and sharp cheddar.
Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Calories
140
Directions
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- 1Step 1
Heat oven to 375°F. Grease a 12-cup muffin tin.
- 2Step 2
Whisk 8 eggs with milk, salt, and 1 pepper.
- 3Step 3
Divide vegetables and cheese among cups. Pour egg mixture over.
- 4Step 4
Bake 18–20 min until set and lightly puffed.
Nutrition per serving
Calories
140
Total fat
9g
Protein
11g
Carbs
3g
Storage
Refrigerate up to 4 days.
Freezer
Freeze up to 2 months; reheat 60s.
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