Ingredients
Scale
- 6 large Eggs
- 0.5 cup Milk
- 1 cup Shredded Cheddar Cheese
- 0.5 cup Finely Chopped Bell Peppers
- 1 cup Chopped Fresh Spinach
- 1 pinch Salt
- 1 pinch Pepper
- 0.5 cup Diced Tomatoes or Cooked Sausage
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
- In a large mixing bowl, crack six large eggs and whisk until frothy.
- Add half a cup of milk to the beaten eggs and whisk until smooth.
- Stir in one cup of shredded cheddar cheese until evenly distributed.
- Fold in half a cup of finely chopped bell peppers and one cup of chopped fresh spinach.
- Season with a pinch of salt and pepper to taste.
- Fold in any optional add-ins if desired.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes until puffed and golden brown.
- Allow to cool for a few minutes before removing from the tin.
Notes
Let your kids help mix and measure the ingredients for extra fun. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg