Individual egg muffins made by baking beaten eggs with colorful vegetables and cheese in a muffin pan. These convenient snacks can be made ahead and packed for lunch, or served for breakfast or a snack.
Beat the eggs in a large bowl with the salt and black pepper until foamy.
Stir the chopped red bell pepper, green onions, parsley, and grated mild melting cheese into the eggs.
Grease a muffin pan with cooking oil. Divide the egg mixture among the cups, filling each about two-thirds full.
Bake in an oven preheated to 180°C / 355°F for 20–22 minutes, until the tops have puffed and turned golden. Let cool slightly before removing from the pan; serve or store.
Important: Do not overfill the cups; eggs puff up in the oven, so filling them two-thirds full helps prevent overflow. To prevent sticking, use a silicone pan or grease a metal pan well. Contains eggs and dairy (cheese). Once cooled, refrigerate for up to 3 days. Allergen: The ingredient list includes dairy and eggs. Check packaged product labels for other allergens.
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