Egg, Cheddar and Veggie Muffins

  • Difficulty: Ultra Basic
  • 30 minutes
  • 3 servings

These muffins are great for breakfast, as a salty afternoon snack and they go well with a hearty salad for lunch or dinner. Plus, there’s no flour involved, only lots of healthy vegetables!

Ingredients Needed for Egg, Cheddar and Veggie Muffins

6 eggs
1 baby spinach
2 cherry tomatoes, halves
5 broccoli florets
4 mushrooms, thinly sliced
1 red onion, chopped
½ bell pepper, chopped
¼ cup cheddar, shredded

How to Cook Egg, Cheddar and Veggie Muffins

  1. Crack the eggs in a large bowl and season with salt and pepper. Give them a whisk.
  2. Grab a 6-slot muffin tin and fill the empty slots with veggetables and Cheddar according to your taste and preferences.
  3. Pour the whisked eggs, filling the muffin slots.
  4. Slide the tray into the oven for the next 20 minutes.

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