Description
These Breakfast Egg Muffins are a healthy, protein-packed, and customizable morning meal, perfect for meal prep or on-the-go breakfasts.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup diced onions
- 1/2 cup shredded cheddar cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the eggs and milk until well combined.
- Add bell peppers, spinach, onions, cheese, salt, and pepper. Stir to combine.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the egg muffins are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before removing from the tin.
- Serve immediately or store in the fridge for up to 5 days.
Notes
- You can customize with your favorite vegetables, meats, or cheeses.
- To freeze, let muffins cool completely, then store in a freezer-safe bag.
- Reheat in the microwave for 30-60 seconds for a quick breakfast.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg