High in protein, these healthy egg and veggie muffins are so yummy and easy to customize to your veggie taste buds. They also freeze great for a make-ahead breakfast, snack or quick lunch!
Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter.
Bake for 20-25 minutes until no longer jiggly in the center. The egg muffins may puff quite a bit while baking; that’s normal. They’ll settle as they cool.