🧁 Veggie Egg Muffins (Easy Breakfast Bites)

Ingredients

• 6 large eggs
• ¼ cup milk (optional, for fluffier muffins)
• Salt and black pepper, to taste
• ¼ cup shredded cheese (cheddar or mozzarella)
• ½ cup chopped vegetables (such as green onions, spinach, bell peppers, tomatoes, mushrooms, or broccoli)
• 1–2 tbsp chopped herbs (optional)

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Instructions

1. Preheat Oven:
   Set your oven to 350°F (180°C).
2. Prepare Veggies:
   Chop your choice of vegetables and divide them evenly into a greased muffin tin.
3. Make Egg Mixture:
   In a bowl, whisk together:
   • eggs
   • milk (if using)
   • salt & pepper
   • cheese
   • herbs
4. Pour Into Muffin Cups:
   Pour the egg mixture over the veggies, filling each cup about ¾ full.
5. Bake:
   Bake for 18–22 minutes, or until the egg muffins are set and lightly golden on top.
6. Cool & Serve:
   Let them cool slightly before removing from the pan.
   Enjoy warm or refrigerate for meal prep.

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Tips

• Add cooked chicken, turkey, or ham for extra protein.
• Use feta, goat cheese, or cheddar depending on your flavor preference.
• They store well in the fridge for 4 days and can be frozen.