Easy Egg Muffin | Vegetable Omelette Muffin Recipe | Easy Breakfast Recipe | Snacks Recipe | Toasted

Preheat your oven to 350°F (175°C).

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Stir in the shredded cheese and diced vegetables into the egg mixture.

Grease a muffin tin with butter or oil to prevent sticking.

Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.

While the muffins are baking, split the English muffins in half and toast them until golden brown.

Once the egg muffins are done, let them cool for a few minutes before gently removing them from the tin.

Serve the egg muffins on toasted English muffins, optionally adding additional toppings like avocado or salsa.

Spice Level:

Dietary