Loaded Egg Muffins – Your Perfect Protein Breakfast Solution!
Loaded Egg Muffins are a delicious and nutritious grab-and-go breakfast option packed with protein and veggies.
- 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 cherry tomatoes, halved
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and milk.
- Add the chopped spinach, diced bell peppers, halved cherry tomatoes, and shredded cheese to the egg mixture.
- Season with salt and pepper, and mix well.
- Grease a muffin tin and pour the egg mixture evenly into each cup.
- Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Let them cool slightly before removing from the tin.
- Enjoy warm or store in the fridge for a quick breakfast option!
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- Feel free to customize with your favorite vegetables or meats.
- Reheat in the microwave for 30-60 seconds before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg