Description
These protein-packed Breakfast Egg Muffins transform morning meal prep into a delicious adventure.
Ingredients
Scale
- 8 large eggs
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 1 cup mushrooms, diced
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or your choice)
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin with olive oil or non-stick spray.
- Prepare your vegetables by finely dicing bell peppers, onions, and mushrooms into small, uniform pieces about 1/4 inch in size.
- Whisk the eggs in a large bowl until well combined, then season with salt and pepper.
- Fold in your prepared vegetables, chopped spinach, halved cherry tomatoes, and shredded cheese.
- Using a 1/4 cup measuring cup or ladle, carefully pour the egg mixture into each muffin cup, filling them about 3/4 full.
- Bake for 18-22 minutes until the muffins are set in the center and the edges turn slightly golden brown.
- Remove from oven and let cool in the tin for 5 minutes. Run a butter knife around the edges to loosen, then carefully remove the muffins to a cooling rack.
- Serve warm, or let cool completely before storing in an airtight container in the refrigerator for up to 5 days.
Notes
- These muffins reheat perfectly in the microwave.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Breakfast Egg Muffins, Veggie Muffins, Healthy Breakfast