Rent Week Freezer Veggie Egg Muffins

• 12 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell peppers
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Optional: 1/4 cup diced ham or cooked crumbled sausage

Steps

1. 1 Preheat oven to 375°F.
2. 2 Whisk together eggs and milk in a large bowl. Season with salt and pepper.
3. 3 Stir in cheese, bell peppers, red onion, and parsley. Add ham or sausage if using.
4. 4 Spray a muffin tin with cooking spray. Divide the mixture evenly among the cups.
5. 5 Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
6. 6 Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Equipment

• Muffin tin
• Mixing bowl
• Whisk

Variations

• Add spinach or mushrooms for extra veggie power.
• Use feta cheese for a tangy twist.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute mozzarella for cheddar if preferred.

Pairings

• Fresh fruit salad
• Hot coffee or tea

Nutrition

Tips

• These muffins freeze beautifully! Store them in an airtight container for up to 3 months.
• For easy reheating, microwave each muffin for 30-45 seconds.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave.

Freezing: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat.

Serving Suggestions

• Pair with fresh fruit or a side of avocado toast for a complete breakfast.

FAQ