Breakfast Egg Muffins: A Quick and Tasty Morning Boost!
Breakfast Egg Muffins are a quick and tasty way to start your day, packed with protein and vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk the eggs until well beaten.
- Add the chopped spinach, diced bell peppers, diced onion, and shredded cheese to the eggs.
- Season with salt and pepper, and mix well.
- Grease a muffin tin and pour the egg mixture evenly into each muffin cup.
- Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Let them cool for a few minutes before removing from the tin.
- Enjoy warm or store in the refrigerator for a quick breakfast option!
Notes
- Feel free to customize with your favorite vegetables or meats.
- These muffins can be frozen for up to 3 months.
- Reheat in the microwave for a quick breakfast.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg