Description
These portable, nutrient-dense veggie egg muffins are the perfect solution for a high-protein breakfast. Packed with fresh spinach, colorful bell peppers, and savory shredded cheese, these muffins offer a convenient way to stay energized throughout your morning. They are ideal for meal prep, providing consistent portions that are both delicious and healthy for busy professionals.
Ingredients
12 large eggs
2 cups fresh spinach, finely chopped
1 cup bell peppers, diced small
1 cup shredded cheddar or feta cheese
0.5 teaspoon sea salt
0.25 teaspoon freshly cracked black pepper
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a standard 12-cup muffin tin with olive oil or butter.
Chop the spinach and peppers into small, uniform pieces.
In a large mixing bowl, whisk the eggs until smooth and frothy.
Add salt, pepper, and shredded cheese to the egg mixture, stirring well.
Fold in the chopped spinach and peppers.
Pour the egg mixture evenly into the muffin tin cups.
Bake for 20 minutes or until the center is set and slightly golden.
Notes
Store the muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds. Feel free to swap the vegetables for mushrooms or onions depending on preference.
- Prep Time: 10
- Cook Time: 20
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 185mg
