• Home
  • Egg, Cheddar and Veggie Muffins

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!
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!

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


Share it on your social network:

Or you can just copy and share this url

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

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

Add to Cookbook

You need to login or register to bookmark/favorite this content.

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.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.