These seven egg muffin varieties are a delightful and convenient way to enjoy a variety of flavors in a single batch. Perfect for breakfast or brunch, you can customize each muffin with your favorite ingredients.
Ingredients: 1 cup diced bell peppers. 1 cup diced onions. 1 cup diced mushrooms. 1 cup diced spinach. 1 cup diced ham. 1 cup shredded cheddar cheese. 7 large eggs. Salt and pepper to taste. Cooking spray.
Instructions: Start by heating the oven to 350F 175C. The bell peppers, onions, mushrooms, spinach, and ham should be sauted in a skillet until they are soft and any extra water has evaporated. Add pepper and salt to taste. Take it off the heat and set it aside. Spray cooking spray on a muffin tin to keep things from sticking. Put about half of the sauted mixture into each muffin tin cup to make sure they are all filled. In a bowl, beat the eggs with a fork. Then, pour the eggs over the vegetable and ham mix in the muffin case cups. Be careful not to fill up too much. Each muffin cup should have cheddar cheese shreds on top of it. After the oven is hot, bake the muffins for 15 to 20 minutes, or until the tops are firm and golden brown. Take them out of the oven and let them cool down a bit before you serve them. Have fun with your seven different kinds of egg muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
Zoe Stylz
