Description
Egg muffins with vegetables are a delightful and nutritious way to start your day. These fluffy bites combine eggs with colorful veggies, creating a breakfast that’s not only satisfying but also easy to customize. Perfect for busy mornings or meal prep, these muffins are as delicious as they are versatile. Simply whip up a batch and enjoy them fresh or store them for quick breakfasts throughout the week!
Ingredients
Scale
- 6 large eggs
- 1 cup chopped bell peppers (any color)
- 1 cup fresh spinach (or ½ cup frozen, thawed)
- 1 small onion, finely chopped
- ½ cup shredded cheese (cheddar or feta)
- Salt and pepper to taste
- Cooking spray for muffin tin
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray.
- In a skillet over medium heat, sauté the chopped onion and bell peppers in a splash of oil until tender (about 5 minutes).
- Add spinach and cook until wilted (about 1 minute).
- In a large bowl, whisk eggs with salt and pepper until fluffy.
- Gently fold the sautéed vegetables into the egg mixture.
- Pour the mixture into each muffin cup, filling them about three-quarters full. Sprinkle cheese on top.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 186mg