Description
These veggie-packed egg muffins are your busy morning heroes! They’re a grab-and-go, protein-packed breakfast that’s perfect for meal prep. Enjoy a delicious and healthy start to your day.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup chopped onion
- 1/4 cup chopped spinach
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped bell peppers, onion, spinach, and shredded cheese.
- Season with salt and pepper to your liking.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Let them cool slightly before removing from the muffin tin.
- Enjoy warm or store for a quick breakfast later!
Notes
- Feel free to add other vegetables like mushrooms, broccoli, or tomatoes.
- For a spicier kick, add a pinch of red pepper flakes.
- These muffins store well in the refrigerator for up to 3-4 days. Reheat gently in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 100mg