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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!
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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!

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Ingredients

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

Ingredients

  • 6
  • 1
  • 2
  • 5
  • 4
  • 1
  • 0.5
  • 0.25

Steps

1
Done

Crack the eggs in a large bowl and season with salt and pepper. Give them a whisk.

2
Done

Grab a 6-slot muffin tin and fill the empty slots with veggetables and Cheddar according to your taste and preferences.

3
Done

Pour the whisked eggs, filling the muffin slots.

4
Done

Slide the tray into the oven for the next 20 minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

203 kcal
Calories
8 g
Protein
16 g
Fat
12 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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