Description
These healthy egg muffins are a quick and easy breakfast option packed with vegetables and protein. Perfect for meal prep!
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cheese (optional)
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
- In a large bowl, whisk the eggs until well beaten.
- Add the chopped spinach, bell pepper, onion, cherry tomatoes, and cheese (if using) to the eggs. Season with salt and pepper.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the muffin tin. Serve warm or store in the refrigerator for meal prep.
Notes
- Feel free to add any other vegetables or protein sources like cooked bacon or sausage.
- These egg muffins can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave for 30-60 seconds before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1
- Sodium: 150
- Fat: 4
- Carbohydrates: 2
- Fiber: 1
- Protein: 6
Keywords: healthy egg recipes, egg muffins, meal prep breakfast, vegetable egg muffins, low calorie breakfast