Savory Egg and Vegetable Breakfast Muffins Recipe

📌 Ingredient Notes
Eggs: The base of the muffins; use fresh large eggs for best texture.
Milk: Helps keep muffins moist; can substitute with almond, oat, or soy milk.
Cheese: Adds richness; feel free to use feta, mozzarella, or dairy-free cheese.
Veggies: Chop small for even distribution and faster cooking. Use leftovers or pre-cut veggies for convenience.
Seasoning: You can add herbs like parsley, basil, or paprika for extra flavor.
👩‍🍳 Instructions
Preheat oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin.
Whisk eggs and milk in a large mixing bowl until fully combined.
Add veggies, cheese, and seasonings to the egg mixture and stir well.
Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
Bake for 20–25 minutes, or until the centers are set and tops are lightly golden.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Store in fridge up to 4 days or freeze for up to 2 months.
🔍 Nourish yourself (Per Muffin, Approximate)
drop 90
Protein:7g
Fat:6g
Carbohydrates: 2g
Fiber: 0.5g
Are 1g
Sodium: 150mg
(Values will vary based on exact ingredients used)

💡 Tips
Use silicone muffin liners to prevent sticking and make cleanup easy.
Let what before storing to prevent condensation and soggy muffins.
Over for 20–30 seconds or toaster oven for crisp edges.
Double and freeze half for future breakfasts.
Drain wet vegetables (like tomatoes or thawed spinach) to avoid watery muffins.
🔄 Variations
Meat Lovers: Add diced cooked bacon, sausage, or ham.
S Add chopped jalapeños, a pinch of chili flakes, or pepper jack cheese.
Dairy-Free: Use plant-based milk and cheese or omit cheese entirely.
Low-FOD Skip onion and use chives or green tops of scallions instead.
Herby: Mix in fresh herbs like dill, parsley, or cilantro for a fresh flavor twist.