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Vegetable Egg Muffins

This recipe will make 12 regular size muffins OR about 6 regular muffins and 12 mini muffins
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12

Ingredients
  

  • 8 whole eggs
  • ½ cup whole milk
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • ½ cup mushrooms, chopped
  • ¼ cup red bell pepper, diced
  • 1 cup fresh spinach, chopped

Instructions
 

  • Preheat oven to 350F degrees.
  • Whisk together milk, eggs. Set aside.
  • In a pan, heat olive oil and add onion, red pepper, mushroom and spinach, cook about 3-5 minutes. Let cool.
  • Spray muffin tins with cooking spray and add vegetable mixture evenly to 12 of the mini tins and 6 of the larger tins.
  • Add egg mixture to each muffin well, filling ¾ way full.
  • Cook at 350F degrees for 15-20 minutes until golden brown and set in the middle when you lightly shake the pan.

Notes

Optional add-ins or toppings
- Cheese –cheddar, feta and goat cheese are only a few of my favorites.
- Herbs and spices--basil is great, or chipotle powder for some spice.
- Top with avocado slices or some salsa.