Description
Veggie Egg Muffins are a healthy, protein-packed breakfast or snack option made with eggs, vegetables, and cheese, baked in a muffin tin for easy portion control and meal prep.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup chopped bell peppers (red, green, or yellow)
- 1/2 cup chopped spinach
- 1/4 cup chopped onion
- 1/4 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or oil.
- In a large bowl, whisk together the eggs and milk until well combined.
- Add chopped bell peppers, spinach, onion, cheese (if using), salt, and pepper. Mix until evenly distributed.
- Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until the egg muffins are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before removing from the tin.
- Serve warm or let them cool completely and store in the refrigerator for up to 5 days.
Notes
- You can use any vegetables you have on hand like zucchini, mushrooms, or tomatoes.
- These muffins freeze well for up to 2 months. Reheat in the microwave before serving.
- For added flavor, consider adding herbs like parsley or chives.
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 105mg
