Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 large eggs; 1/2 cup milk; 2 drops hot sauce, optional (or more to taste); 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup zucchini or fresh spinach, finely chopped; 1/4 cup roasted red peppers, finely chopped (from a 12 oz jar); 2 tablespoons red onion, finely chopped; 1 cup (4 ounces) Cheddar cheese, shredded

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Author : Jamie Sherman

baking breakfast brunch

Ingredients

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6 large eggs1/2 cup milk2 drops hot sauce, optional (or more to taste)1/4 teaspoon salt1/8 teaspoon pepper1 cup zucchini or fresh spinach, finely chopped1/4 cup roasted red peppers, finely chopped (from a 12 oz jar)2 tablespoons red onion, finely chopped1 cup (4 ounces) Cheddar cheese, shredded

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Instructions

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Step 1

Preheat oven to 350°F. Grease a muffin pan (or spray it with cooking spray) and set aside.

Step 2

In a medium bowl, beat the eggs, milk, hot sauce (if using), salt and pepper until well combined. Stir in the zucchini or spinach, roasted red peppers, red onion, and cheese. Divide the mixture evenly between the cups. (The cups will be close to full)

Step 3

Bake for 20-22 minutes or until the eggs are completely set.

Step 4

Allow the egg muffins to cool for 3-5 minutes in the pan. Carefully run a butter knife around the edge of each muffin cup to loosen for removal.

Step 5

Serve warm.