Egg Muffins are a convenient and versatile option for a healthy breakfast or snack. They can be customized with various ingredients like vegetables, cheese, and meats. Here’s a simple recipe to get you started:
Ingredients:
- 6 large eggs
- 1/4 cup milk (optional for creaminess)
- 1 cup diced vegetables (e.g., bell peppers, spinach, onions, tomatoes)
- 1/2 cup cooked and crumbled bacon or sausage (optional)
- 1/2 cup shredded cheese (cheddar, feta, or your choice)
- Salt and pepper to taste
- Optional: fresh herbs (parsley, chives) for added flavor
Instructions:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with muffin liners.
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Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs and milk (if using). Season with salt and pepper.
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Add Fillings:
- Stir in the diced vegetables, cooked meat (if using), and shredded cheese until evenly distributed.
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Fill the Muffin Tin:
- Pour the egg mixture into the prepared muffin tin, filling each cup about 2/3 full.
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Bake:
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top. You can test for doneness by inserting a toothpick; it should come out clean.
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Cool and Serve:
- Allow the muffins to cool for a few minutes in the tin before removing them. Serve warm or let them cool completely and store in an airtight container in the fridge for up to a week.
Tips:
- You can reheat the muffins in the microwave for a quick breakfast.
- Feel free to experiment with different combinations of vegetables, cheeses, and proteins to suit your taste.
Enjoy your delicious and easy egg muffins!
