Easy High Protein Egg Muffins
Easy and versatile egg muffins packed with protein and vegetables, perfect for breakfast or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
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) and lightly coat a muffin tin with cooking spray or olive oil.
- In a skillet over medium heat, add the olive oil and sauté the finely chopped onions and diced bell peppers until tender, about 3-4 minutes.
- In a separate bowl, whisk together the eggs, salt, and pepper until frothy.
- Gently fold in the sautéed vegetables and spinach into the egg mixture until combined.
- Fill the muffin tin with the mixture, filling each cup about three-quarters full.
- Sprinkle cheese on top of each muffin.
- Bake for 20-25 minutes, or until set and golden on top.
- Allow to cool for 5 minutes before transferring to a wire rack.
Notes
For a dairy-free option, swap cheese for a nut-based alternative. Store in an airtight container for 4-5 days.
Find it online: https://breakfastrecip.com/easy-high-protein-egg-muffins-3/