Ingredients for Egg Muffins
- chopped spinach (part of 1 cup total chopped vegetables)
- diced tomatoes (part of 1 cup total chopped vegetables)
- mushroom stems and pieces (part of 1 cup total chopped vegetables)
- 12 large eggs
- 1/4 cup egg whites (if using 10 large eggs instead of 12)
- onion (part of 1 cup total chopped vegetables)
- Garlic
- Mustard
- 1/2 teaspoon salt and 1/4 teaspoon pepper
- 1/4 cup milk
- 1/2 cup shredded cheese (optional)
- cooking spray (for greasing a 12-cup muffin tin)
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How to Make Egg Muffins
- Preheat oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together eggs and milk until well combined.
- Add chopped vegetables, cheese (if using), salt, and pepper. Stir gently to mix.
- Divide the egg mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until the egg muffins are set and lightly golden brown.
- Let the egg muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
18g
Fat
6g
Carbs
3g
