Description
These veggie egg muffins are a delicious and healthy option for breakfast or a snack!
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.
Notes
- These muffins can be made ahead and stored in the refrigerator for up to 4 days.
- Feel free to customize the vegetables according to your preference.
- These can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg