Preheat oven to 375 F. Line a muffin tin with silicone muffin molds or paper liners. If you are not using any muffin molds, make sure you spray the muffin pan with cooking spray.
Saute peppers, shredded carrots and onion in a skillet over medium heat until tender.
In a large mixing bowl crack the eggs and lightly beat with a whisk. (don’t overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, and whisk to combine.
Add all vegetables (or mix and match with your favorite vegetables) and cheese to the whisked eggs, and toss to combine. If you want you can also add some crumbled-cooked bacon.
Fill each muffin mold with the vegetable egg mixture so that each is filled to about 3/4 full. Be careful not to overfill each muffin cup. You can add extra cheese and top each cup with about 1 Tbsp shredded cheese each.
Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in a pan on top of a wire rack for about 5 minutes before removing.
NOTES
Make sure you chop the vegetables in small and evenly sized pieces. Otherwise, the muffins might fall apart when you eat them.
Don't over whisk the eggs for too long if you want light and fluffy egg muffins.
Fill the muffin cups only 3/4 otherwise, they can overflow while baking.
Let the cooked breakfast muffins cool before you remove them from the muffin pan and serve them.
NUTRITION
Nutrition Facts
Breakfast Egg Muffins
Amount Per Serving (77 g)
Calories 99Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 120mg40%
Sodium 355mg15%
Potassium 137mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 1438IU29%
Vitamin C 20mg24%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.