Ingredients
Equipment
Method
Instructions
- Step 1: Preheat the Oven. Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and come out perfectly fluffy.
- Step 2: Prepare the Muffin Tin. Lightly grease a muffin tin with cooking spray or line it with muffin liners.
- Step 3: Whisk the Eggs. In a large mixing bowl, crack the 6 large eggs. Use a whisk to beat the eggs until well combined.
- Step 4: Add the Vegetables. Add the diced red bell pepper, zucchini, and finely diced onion to the eggs. Mix thoroughly.
- Step 5: Season the Mixture. Sprinkle in the kosher salt and black pepper, mixing well.
- Step 6: Add Cheese. Fold in the grated reduced-fat cheddar cheese, ensuring even distribution.
- Step 7: Pour into Muffin Tin. Using a spatula, carefully pour the mixture into the prepared muffin tin, filling each cup about 2/3 full.
- Step 8: Bake. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until set and lightly golden.
- Step 9: Cool and Store. Once baked, cool the muffins in the tin for a few minutes before transferring to a wire rack.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Wrap muffins in plastic wrap and freeze for up to 3 months.
- Reheat in the microwave for 30-60 seconds when ready to eat.