Egg Muffins, Two Ways
Egg muffins are a nutritious and convenient breakfast option packed with protein and veggies, perfect for meal prep and quick grab-and-go mornings.
Ingredients
Main Ingredients
- 6 large eggs Main protein source
- 1 cup bell peppers, chopped Add color and crunch
- 1 cup spinach, chopped Boosts vitamins and fiber
- 1/2 cup onion, chopped Adds savory flavor
- 1 cup cheese (your choice) Provides creaminess
- 1/2 teaspoon salt Enhances flavor
- 1/4 teaspoon pepper Adds mild warmth
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a muffin tin by spraying it with non-stick cooking spray or lining with muffin liners.
- Chop the bell peppers and onion into small pieces.
- In a large bowl, whisk the eggs until well combined.
- Add in the chopped bell peppers, spinach, onions, cheese, salt, and pepper, mixing thoroughly.
Cooking
- Evenly distribute the egg mixture into the muffin tin.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are puffed and a toothpick inserted in the center comes out clean.
- Remove from the oven and let them cool for a few minutes in the pan.
Serving
- Carefully remove the muffins from the tin.
- Serve warm, or store for meal prep throughout the week.
- Enjoy as part of a balanced breakfast, or for handy snacks during the day!
Notes
For best results, do not overfill the muffin cups, and experiment with different veggies or cheese types. Store in an airtight container in the refrigerator for up to 5 days.