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Vegan
Ingredients 0/8
What Makes This Recipe So Good
These little bites are perfect for busy mornings or quick snacks. They are packed with protein and easy to customize with your favorite ingredients. Plus, they’re great for meal prep and can be enjoyed warm or cold.
Cooking Secrets
- Be sure to grease the muffin tin well to prevent sticking.
- Don’t overfill the cups; leave a little space for the eggs to rise.
- Use a toothpick to check doneness—if it comes out clean, they’re ready.
- Don’t overfill the cups; leave a little space for the eggs to rise.
- Use a toothpick to check doneness—if it comes out clean, they’re ready.
Directions
Heat your oven to 395°F (200°C) and give a muffin tin a good spray with non-stick cooking spray. In a bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. Evenly divide the chopped tomatoes and green peppers into each muffin cup, then sprinkle some Colby-Jack cheese on top. Pour the egg mixture into the cups, filling them up to the rim, and gently stir each one with a fork to mix the ingredients around. Pop the pan in the oven and bake until the tops turn golden and start to brown, which should take about 20 minutes. Once they’re done, let the muffins sit in the pan for a few minutes to cool slightly before digging in.
Creative Serving Ideas
Serve these with a side of fresh fruit or a simple green salad for a balanced meal. They also pair nicely with a dollop of salsa or avocado for extra flavor.
Food Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the microwave or oven before serving.
220
people cooked this recipe
