Description
Delicious and nutritious breakfast egg muffins packed with protein and veggies, perfect for busy mornings.
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cheese, shredded (cheddar or your choice)
- Salt and pepper, to taste
- Cooking spray or oil, for greasing
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
- Whisk the eggs and season with salt and pepper.
- Add the chopped spinach, diced bell pepper, halved cherry tomatoes, and shredded cheese to the egg mixture.
- Pour the mixture evenly into the muffin tin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden.
- Allow to cool for a few minutes before removing from the tin. Enjoy warm or refrigerate for meal prep.
Notes
These muffins can be customized with different vegetables or cheeses. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 165mg