Description
A nutritious and delicious breakfast option packed with eggs and vegetables, perfect for a quick meal on the go.
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin with cooking spray or oil.
- In a large bowl, whisk the eggs until well beaten.
- Add the chopped spinach, diced bell peppers, diced onion, and cheese (if using) to the eggs.
- Season with salt and pepper, and mix well.
- Pour the egg and veggie mixture evenly into the muffin tin.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Let cool for a few minutes before removing from the tin.
- Enjoy warm or store in the refrigerator for later!
Notes
- These muffins can be customized with your favorite vegetables.
- They can be frozen for up to 3 months.
- Reheat in the microwave for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Egg & Veggie Breakfast Muffins, healthy breakfast, meal prep, vegetarian muffins