Sweet Corn and Jalapeño Egg Muffins Recipe
Learn to make Sweet Corn and Jalapeño Egg Muffins, a perfect quick and nutritious breakfast option. These muffins are packed with the goodness of eggs, the sweetness of corn, and a kick of jalapeño.
Equipment
- 1 Muffin tin Preferably non-stick, for baking
- 1 Mixing Bowl For mixing ingredients
Ingredients
- 6 Eggs Beaten
- 1 cup Sweet corn Fresh or frozen
- 1 Jalapeño Finely chopped
- 1/2 cup Cheddar cheese Shredded
- 1/4 cup Milk
- to taste Salt and pepper
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray.
- In a mixing bowl, combine the beaten eggs, sweet corn, chopped jalapeño, cheddar cheese, and milk. Season with salt and pepper to taste.
- Mix well until all ingredients are evenly distributed.
- Divide the mixture evenly among the muffin tins, filling each about three-quarters full.
- Place in the oven and bake for 20 minutes, or until the muffins are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before removing from the tin.
- Serve warm and enjoy!
Notes
You can substitute cheddar cheese with any cheese of your choice. For a lighter version, use skim milk and low-fat cheese.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 4gCholesterol: 189mgSodium: 220mgPotassium: 173mgFiber: 1gSugar: 2gVitamin A: 20000IUVitamin C: 7.2mgCalcium: 900mgIron: 0.2mg
Tried this recipe?Let us know how it was!