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