4-Ingredient Vegetable Egg Muffin Recipe
Serves 6
10 mins prep
17 mins cook
27 mins total
This simple egg muffin recipe is the perfect make-ahead breakfast option that can be eaten at the table or on the go for those mornings when you are really running late
0 servings
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Preheat your oven to 375 F.
Whisk together eggs and milk. Add diced tomatoes and cheese and mix evenly.
Pour mixture into muffin tins (use either lightly greased tins or line the muffin pan with muffin liners).
Bake for 17-20 minutes or until a fork comes out clean. Serve immediately or store leftovers in refrigerator for up to 1 week.
