Description
A nutritious and delicious way to start your day, these Egg & Veggie Breakfast Muffins are packed with protein and vegetables.
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk the eggs until well beaten.
- Add the chopped spinach, bell pepper, onion, cherry tomatoes, and cheese (if using) to the eggs.
- Season with salt and pepper, and mix until combined.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin.
- Serve warm or store in the refrigerator for later.
Notes
- These muffins can be customized with your favorite vegetables.
- They can be frozen for up to 3 months.
- Reheat in the microwave for a quick breakfast option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg
Keywords: Egg & Veggie Breakfast Muffins, healthy breakfast, meal prep, vegetarian muffins