Fluffy Veggie-Loaded Egg Muffins
These fluffy veggie-loaded egg muffins are a quick, easy, and delicious way to start your day. They're packed with protein and vegetables, and they're perfect for on-the-go breakfasts or brunches. The muffins are light and airy, with a tender crumb and a slightly crispy exterior. The vegetables add a pop of color and flavor, and the cheese adds a touch of richness. These muffins are sure to become a family favorite.
Egg muffins have been around for centuries, but they really took off in popularity in the 1980s and 1990s, when they were often served at brunches and potlucks. These days, egg muffins are a staple of the grab-and-go breakfast menu, and they're a great way to use up leftover vegetables. These veggie-loaded egg muffins are a bit different from your average egg muffin. They're made with a base of fluffy eggs, and they're loaded with chopped red bell pepper, green bell pepper, onion, mushrooms, and spinach. The muffins are also seasoned with a bit of salt and pepper, and they're topped with grated cheddar cheese. The result is a muffin that's packed with flavor and nutrients. Plus, these muffins are really easy to make. They're perfect for busy mornings, and they're a great way to get your kids to eat their vegetables.
Fluffy Veggie-Loaded Egg Muffins Fluffy Veggie-Loaded Egg Muffins Fluffy Veggie-Loaded Egg Muffins Fluffy Veggie-Loaded Egg Muffins
Prep time: 15 | Cook time: 25 | Serves: 12
Ingredients
  • 12 large eggs
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped spinach
  • 1/4 cup grated cheddar cheese
  • 1/4 cup milk
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
  3. Stir in the bell peppers, onion, mushrooms, spinach, and cheese.
  4. Fill the prepared muffin tins with the egg mixture.
  5. Bake for 20-25 minutes, or until the eggs are set and no longer jiggly.
  6. Let cool in the muffin tins for a few minutes before serving.
  7. Enjoy!
Why It Works
  • The eggs are whisked together with milk, salt, and pepper, which creates a light and fluffy batter. The chopped vegetables add flavor and nutrients, and the grated cheddar cheese adds a touch of richness.
  • The muffins are baked in a preheated oven, which helps them to rise and become fluffy. The muffins are also cooked until they're no longer jiggly, which ensures that they're cooked through.
  • The muffins are cooled in the muffin tins for a few minutes before serving, which helps them to set and become firm.