Small, gluten-free egg muffins loaded with vegetables, cheese, and optional protein. Great for breakfast, snacks, or meal prep.
Ingredients
Scale
6 large eggs
1/4 cup milk or non-dairy alternative
1/2 cup shredded cheddar or mozzarella cheese
1/2 cup chopped bell peppers
1/4 cup chopped onions
1/2 cup chopped spinach
1/2 cup cooked bacon or sausage, optional
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon chopped fresh chives
Nonstick cooking spray or oil for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin pan.
- Beat eggs with milk until smooth. Add salt, pepper, paprika, and garlic powder.
- Fold in vegetables and optional protein, mixing evenly.
- Pour mixture into muffin cups, filling three-quarters full. Sprinkle cheese on top.
- Bake 20–25 minutes until set and lightly golden. Check with toothpick.
- Cool slightly, then remove from pan.
- Store in fridge up to 5 days or freeze for up to 1 month.