Mini Veggie Egg Muffins
Bite-sized omelet muffins with vegetables
Ingredients
- 6 large eggs
- ¼ cup milk (dairy or plant-based)
- ¼ cup finely chopped spinach
- ¼ cup finely diced bell peppers
- ¼ cup shredded cheese
- 2 tablespoons grated carrots
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin with cooking spray.
- In a large bowl, whisk together eggs and milk until well combined.
- Stir in chopped vegetables, cheese, and seasonings.
- Pour mixture into muffin cups, filling each about ¾ full.
- Bake for 15-18 minutes until eggs are set and slightly puffed.
- Let cool for 5 minutes before removing from the tin.