Can I freeze healthy egg muffins?

Healthy egg muffins are best enjoyed fresh, but they can be frozen. If you choose to freeze them, wrap each muffin tightly in plastic wrap or aluminum foil and store them in a zip-top bag. They will retain their flavor for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm them in the oven.

How do I know when the muffins are done?

You can tell that your healthy egg muffins are done when they are set in the center and slightly golden on top. A toothpick inserted should come out clean, indicating that they've cooked through properly. Typically, this takes about 18 to 22 minutes.

What vegetables can I add to healthy egg muffins?

There are many vegetables that work well in healthy egg muffins. Spinach, bell peppers, onions, zucchini, and even mushrooms are great choices. Feel free to get creative and add any veggies you like or have on hand.

How do I store leftover muffins?

To store your leftover healthy egg muffins, let them cool completely before placing them in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, consider freezing them.

Can I make these muffins dairy-free?

Yes, you can easily make healthy egg muffins dairy-free by substituting the milk with almond milk, soy milk, or any other non-dairy milk of your choice. For cheese, try nutritional yeast or vegan cheese alternatives.

Healthy Egg Muffins Recipe: Easy & Flavorful Breakfast Idea

Ingredients

Scale

6 large eggs
1/4 cup milk
1 cup spinach, chopped
1/2 cup bell pepper, diced
1/4 cup red onion, diced
1/2 cup cheddar cheese, shredded

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Instructions

Preheat your oven to 350°F (175°C).
Spray your muffin tin with cooking spray.
In a large bowl, whisk together the eggs and milk, seasoning with salt and pepper to taste.
Stir in the chopped spinach, diced bell pepper, diced red onion, and shredded cheddar cheese.
Fill each muffin cup about two-thirds full with the egg mixture.
Bake for 18-22 minutes, or until the tops are set and golden.
Allow muffins to cool slightly in the tin before removing.

Notes

Store muffins in an airtight container in the refrigerator for up to 5 days. You can mix and match ingredients to suit your taste.

Author: robert-thompson
Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 10g
Cholesterol: 150mg