These colorful egg muffins are the perfect choice, fluffy, full of vegetables, and packed with flavor. Enjoy them warm, cold, or take them with you for a quick meal. They’re the ultimate mealprep idea!
Servings: 6 muffins
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 4 eggs
- 100 ml milk
- 1/2 red bell pepper, finely chopped
- 1/2 zucchini, finely chopped
- 50 g feta cheese, crumbled
- 2 tbsp grated yellow cheese (cheddar or gouda)
- 1 spring onion, chopped
- Salt & freshly ground pepper to taste
- Olive oil for greasing
Optional: chopped parsley or fresh basil for serving.
Instructions:
- Preheat the oven to 180°C. Lightly grease a muffin tin with olive oil.
- In a large bowl, beat the eggs with the milk. Add salt and pepper.
- Mix in the chopped vegetables, feta, grated cheese, and spring onion.
- Divide the mixture evenly into the muffin tin.
- Bake for about 20 minutes until the muffins are set and lightly golden.
- Let them cool slightly and serve warm or cold.
Perfect for breakfast, brunch, or a protein-packed snack on the go!
Enjoy!