Breakfast Egg Muffins
Delicious and nutritious Breakfast Egg Muffins packed with veggies and cheese, perfect for a quick morning meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
- Whisk together the eggs, salt, and pepper in a large bowl until well combined.
- Add the chopped spinach, diced bell pepper, onion, and shredded cheese to the egg mixture and stir until evenly coated.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake in the oven for 18-20 minutes or until set and lightly golden.
- Let cool for a few minutes before removing from the muffin tin and serve warm.
Notes
These muffins can be customized with your favorite veggies or cheese types. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/breakfast-egg-muffins/