Ingredients
Egg Mixture
- 9 large eggs
- 2 tablespoons milk
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables and Cheese
- 1 cup baby spinach, chopped
- ½ cup red bell peppers, diced
- ½ cup red onions, diced
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with silicone or parchment paper liners to prevent sticking and make cleanup easier.
- Prepare Egg Mixture: Crack the 9 large eggs into a large bowl or measuring cup with a spout. Add 2 tablespoons of milk, 1 teaspoon of oregano, ½ teaspoon salt, and ½ teaspoon black pepper. Whisk until the mixture is smooth and well combined.
- Fill Muffin Cups: Evenly distribute the chopped spinach, diced red bell peppers, diced red onions, and shredded cheddar cheese into each muffin cup.
- Add Egg Mixture: Pour the whisked egg mixture over the veggies and cheese in each muffin cup until the liquid is nearly level with the top of the mold, approximately ⅓ cup per cup.
- Bake: Place the muffin pan in the oven and bake for 18 to 22 minutes, or until the egg muffins are puffed up and the centers are firm without any jiggle.
- Cool and Serve: Allow the muffins to cool in the pan for 5 to 10 minutes. Run a butter knife around the edges to loosen if necessary, then serve warm immediately or store for later.
Notes
- Storage: Store the egg muffins in an airtight container in the refrigerator for up to 4 days for easy grab-and-go breakfasts.
- Variations: Feel free to customize with your favorite vegetables or substitute cheese varieties to suit your taste preferences.
- Reheating: Reheat egg muffins in the microwave for 20-30 seconds or in a toaster oven until warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
