Veggie and Cheddar Egg Muffins

  • Difficulty: Basic
  • 30 minutes
  • 3 servings

These healthy and lovely-looking veggie egg muffins are as straightforward to make as they are delicious. Eat them in the morning as a nutritious breakfast or enjoy them as a snack. Feel free to improve and experiment with new ingredients.

Ingredients Needed for Veggie and Cheddar Egg Muffins

1 ounce spinach
2 tablespoons of red bell pepper, diced
1 tablespoon yellow bell pepper, diced
1 tablespoon green bell pepper, diced
1 ounce broccoli
1 ounce cauliflower
1 ounce cheddar, grated
1 ounce mushroom, chopped
1 tablespoon red onion, diced
1 ounce broccolini, chopped
1 ounce cherry tomatoes, wedged
6 eggs
salt
pepper

How to Cook Veggie and Cheddar Egg Muffins

  1. Fill the cups of a 6-cup muffin pan like this: one with spinach and 1 tablespoon of red bell pepper, one with yellow and green bell pepper, one with broccoli and the remaining tablespoon of red bell pepper, one with cauliflower and Cheddar, one with mushroom and red onion, and, finally, the last one with broccolini and tomato.
  2. Add the eggs to a bowl, season with salt and pepper, and mix.
  3. Distribute the whisked eggs between the muffin cups using a ladle.
  4. Bake for 20 minutes at 360⁰F/180⁰C.

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