These Scrambled Egg Muffins are a delicious and convenient breakfast option. They are packed with veggies and cheese, making them a nutritious and flavorful choice. Plus, they can be made ahead and frozen for busy mornings.
Ingredients: 6 large eggs. 1/4 cup milk. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray.
Instructions: Preheat your oven to 350F 175C. In a bowl, whisk together the eggs and milk until well combined. Stir in the diced bell peppers, onions, tomatoes, and shredded cheddar cheese. Season the mixture with salt and pepper to taste. Spray a muffin tin with cooking spray to prevent sticking. Pour the egg mixture evenly into the muffin cups, filling them about 3/4 full. Bake in the preheated oven for 18-20 minutes or until the muffins are set and slightly golden on top. Remove from the oven and let cool for a few minutes before using a knife to gently loosen the muffins from the tin. Serve warm or allow to cool completely before freezing for later use. To reheat frozen muffins, simply microwave for about 60-90 seconds or until heated through.
Prep Time: 10 minutes
Cook Time: 20 minutes
High Country Junkies
