Savory Veggie-Packed Breakfast Egg Muffins
Savory Veggie-Packed Breakfast Egg Muffins are a delicious and nutritious way to kickstart your day. These fluffy, mini muffins combine wholesome vegetables and eggs for a protein-packed breakfast that’s perfect for meal prep or a quick snack. With endless customization options, you can easily tailor them to suit your taste. Enjoy these delightful bites warm from the oven or reheated throughout the week!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup bell peppers, diced (mix of red and green)
- 1/4 cup onion, finely chopped
- 1/2 cup sharp cheddar cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a skillet over medium heat, add olive oil and sauté onions, bell peppers, and spinach until softened (about 5 minutes).
- In a bowl, whisk together eggs, salt, and pepper until well combined. Stir in the sautéed veggies.
- Pour the mixture into muffin cups, filling them three-quarters full. Top with grated cheddar cheese.
- Bake for 18-20 minutes or until puffed and golden brown.
- Allow to cool for 5 minutes before removing from the tin.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 185mg
Keywords: - Customize your muffins with other vegetables like zucchini or mushrooms. - Add cooked meats like ham or bacon for extra flavor. - Store leftovers in an airtight container in the fridge for up to five days.