Breakfast Egg Muffins
Quick and nutritious Breakfast Egg Muffins, perfect for meal prep and customizable with your favorite veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 eggs
- 1 cup spinach (chopped)
- 1/2 bell pepper (diced)
- 1/4 onion (diced)
- 1/2 cup cheese (shredded)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the eggs together and season with salt and pepper.
- Stir in the chopped spinach, bell pepper, onion, and cheese.
- Grease a muffin tin to prevent sticking.
- Pour the egg mixture evenly into each muffin cup.
- Bake for 20-25 minutes or until the muffins are puffed and set.
- Let the muffins cool slightly before removing them from the tin.
Notes
These muffins can be stored in the refrigerator for up to 5 days or frozen for a month. Reheat as desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Find it online: https://www.thestationrecipes.com/breakfast-egg-muffins/