Easy High Protein Egg Muffins
Quick and nutritious breakfast egg muffins packed with protein, perfect for meal prep or a brunch gathering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- 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).
- Lightly coat a muffin tin with cooking spray or rub it with olive oil.
- In a skillet over medium heat, add the olive oil and sauté the onions and bell peppers until tender, about 3-4 minutes.
- In a large bowl, whisk the eggs with salt and pepper until frothy.
- Gently fold in the sautéed veggies along with the chopped spinach.
- Pour the egg mixture into the muffin tin, filling each cup about three-quarters full. Top with shredded cheese.
- Bake for 20-25 minutes, or until the muffins are set and golden on top.
- Allow muffins to cool for 5 minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months.
Find it online: https://breakfastrecip.com/easy-high-protein-egg-muffins/