Baked Egg Muffins
Try making these Baked Egg Muffins for a quick and easy breakfast that can be customized with all of your favorite vegetables and plenty cheddar cheese.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Breakfast
Cuisine: American
Keyword: baked egg muffins
Servings: 6
Calories: 136kcal
- ½ cup shredded cheddar cheese
- ½ cup fresh raw vegetables, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 large eggs (or 1 ½ cups liquid egg whites)
- 3 tablespoons heavy cream
Begin the egg recipe by spraying a muffin pan with cooking spray or line each individual well with muffin liners. Preheat the oven to 350 degrees F. Add the ½ cup shredded cheddar cheese evenly spread on the bottom of the prepared muffin pan.
Next, top the cheese with ½ cup of chopped raw fresh vegetables. I prefer to use a mixture of baby spinach, chopped onion, and some chopped green bell pepper. Season with ½ teaspoon salt and ½ teaspoon ground black pepper.
In a medium bowl, whisk together the 6 eggs (or egg whites) and 3 tablespoons of heavy cream until combined. Pour the egg mixture evenly into each individual muffin well.
Place the muffin pan into the oven and cook for about 15 to 20 minutes. Carefully remove from the oven. The eggs will be puffy, but as they cool they will deflate.
Serve warm with a side of salsa and enjoy! Store any leftovers in the refrigerator in an airtight container or plastic bag for up to 4 days.
Calories: 136kcal | Carbohydrates: 1g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 330mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg