Easy High-Protein Egg Muffins
A quick and nutritious breakfast or snack loaded with protein and vegetables, perfect for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup spinach (chopped)
- 1 cup bell peppers (diced)
- 1/2 cup onion (finely chopped)
- 1 cup cheese (shredded)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly coat a muffin tin with cooking spray or rub it with olive oil.
- In a skillet, heat the olive oil over medium heat. Add the onions and diced bell peppers, sautéing until soft and fragrant, about 3-4 minutes.
- In a large mixing bowl, whisk the eggs with salt and pepper until frothy.
- Gently fold the sautéed veggies and chopped spinach into the egg mixture.
- Pour the mixture into each muffin cup, filling them about three-quarters full. Top with cheese.
- Bake for 20-25 minutes, or until the muffins are set and golden brown.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Find it online: https://breakfastrecip.com/easy-high-protein-egg-muffins-2/