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Garden Herb Egg Muffins

Five golden brown Garden Herb Egg Muffins piled on a small white plate, sprinkled with green herbs.
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Bake simple, protein-rich egg muffins using fresh herbs from your garden for a quick breakfast or snack.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 cup chopped fresh herbs (chives, parsley, thyme mix)
  • 1/4 cup shredded cheese (cheddar or mozzarella)
  • 1/4 cup diced bell pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with cooking spray.
  2. In a large bowl, whisk the eggs and milk together until fully combined.
  3. Stir in the chopped fresh herbs, shredded cheese, diced bell pepper, salt, and pepper. Mix until evenly distributed.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  5. Bake for 18 to 20 minutes, or until the centers are set and the edges are lightly golden.
  6. Remove the tin from the oven and let the muffins cool in the tin for 5 minutes before removing them.

Notes

  • You can add 1/4 cup of cooked, crumbled sausage or bacon for extra flavor.
  • These muffins freeze well; cool completely, then store in an airtight container for up to one month.
  • Use any combination of firm, fresh herbs you have available in your garden.

Nutrition

Find it online: https://recipesfleet.com/garden-herb-egg-muffins-recipe/