Cheesy Protein Egg Muffins
These Cheesy Protein Egg Muffins are a nutritious and customizable breakfast option, packed with flavor and perfect for busy mornings.
Ingredients
Main Ingredients
- 6 large large eggs The main component providing protein and structure; organic if preferred.
- 1 cup shredded cheese (Cheddar or your choice) Adds creaminess and a cheesy burst of flavor.
- 1 cup diced bell peppers Brings a sweet crunch and vibrant color.
- 1 cup chopped spinach Adds earthiness and nutrients.
- 1 medium diced onion For a savory kick.
- 1/2 teaspoon salt Enhances all the flavors.
- 1/2 teaspoon black pepper Adjust according to your palate.
- optional cooked bacon or sausage For a heartier bite.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin pan with cooking spray or oil.
- Chop your veggies: Bell peppers, onions, and spinach should be diced and ready.
- Crack the eggs into a large bowl and whisk until combined.
Cooking
- Add your chopped veggies to the whisked eggs and mix well.
- Stir in the shredded cheese, salt, and pepper.
- Pour the mixture evenly into your greased muffin pan, filling each cup about ¾ full.
- Optional: Sprinkle cooked bacon or sausage on top.
- Bake for 20-25 minutes, or until the edges are golden and muffins are puffed.
- Check for doneness with a toothpick; it should come out clean.
- Let cool for a few minutes before removing from the pan.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. They can be frozen for up to 3 months. Reheat in the oven at 350°F for about 10 minutes or use the microwave for 30-45 seconds.