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–+ servings

Breakfast Egg Muffins

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A nutritious and versatile breakfast option loaded with eggs, colorful veggies, and cheese, perfect for quick mornings and meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs
  • 1/4 cup milk Use non-dairy milk for lactose-free option.
  • 1/2 cup chopped bell peppers Any color works!
  • 1/2 cup chopped fresh spinach Can be substituted with kale.
  • 1/4 cup diced onion
  • 1/2 cup shredded cheese Cheddar, mozzarella, or your favorite.
  • Salt and pepper To taste.
  • Cooking spray or oil For greasing the muffin tin.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or a light coating of oil.
  2. Whisk together the eggs and milk in a large bowl until well combined. Season with salt and pepper.
  3. Distribute the chopped bell peppers, spinach, and chopped onions evenly among the muffin cups.
  4. Pour the egg mixture into each muffin cup, filling them about two-thirds full.
  5. Sprinkle your choice of shredded cheese on top of each cup.
  6. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
  7. Remove from the oven and allow them to cool for a few minutes before using a knife to gently release the muffins from the tin.
  8. Serve warm and enjoy!

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 3gProtein: 10gFat: 10gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 1g

Notes

To keep leftovers fresh, store in an airtight container in the refrigerator for up to 4 days. For freezing, place in a freezer-safe container or bag for up to 2 months.
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