Ingredients
Scale
8 large eggs
1/4 cup milk (or cream)
1/2 cup shredded cheese
1 cup diced vegetables (spinach, peppers, onions)
1/2 cup cooked bacon or sausage
Salt & pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. Whisk eggs and milk in a large bowl until smooth.
3. Add salt, pepper, cheese, bacon, and vegetables; stir to combine.
4. Pour mixture evenly into muffin cups (about ¾ full).
5. Bake for 18–20 minutes, or until muffins are puffed and golden.
6. Cool slightly before removing and enjoy warm or store for later.
Notes
You can store these muffins in the refrigerator for up to 4 days or freeze them individually for up to 2 months. Reheat for 20 seconds in the microwave before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 110mg