Description
Easy and kid-friendly egg muffins with tomato and cheese. Perfect for a quick breakfast, snack, or lunchbox.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped cherry tomatoes
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin.
- In a bowl, whisk together eggs and milk.
- Stir in cheese and tomatoes. Add salt and pepper.
- Pour the mixture into the prepared muffin cups.
- Bake for 18-20 minutes, or until set and lightly golden.
- Let cool slightly before serving.
Notes
- You can add other finely chopped vegetables like spinach or bell peppers.
- These can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg