Veggie Egg Muffins

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Grab-and-go egg muffins packed with veggies — great for busy mornings.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 12 | Calories: 80 per serving

Table of Contents

Ingredients

  • 10 eggs
  • ¼ cup milk
  • 1 cup spinach, chopped
  • ½ cup bell pepper, diced
  • ½ cup shredded cheese
  • Salt and pepper

Instructions

  1. Grease a 12-cup muffin tin and preheat oven to 350°F (175°C).
  2. Divide veggies and cheese among the cups.
  3. Whisk eggs, milk, salt and pepper and pour into the cups.
  4. Bake 18–20 minutes until set. Cool and store in the fridge.

Tip: Store leftovers in an airtight container in the fridge for up to 3 days.

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