High-Protein Breakfast Egg Muffins
Delicious and nutritious High-Protein Breakfast Egg Muffins, packed with protein and vibrant veggies, perfect for busy mornings and meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 6 large eggs
- 1/4 cup skim milk
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup diced onions
- 1/4 cup shredded low-fat cheese
- 1/2 cup cooked lean turkey sausage, crumbled
- Salt and black pepper to taste
- Cooking spray or olive oil for greasing muffin tin
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with a light coat of cooking spray or olive oil.
- In a large mixing bowl, whisk together the eggs and skim milk until smooth.
- Gently stir in the diced bell peppers, chopped spinach, diced onions, crumbled turkey sausage, shredded cheese, salt, and black pepper.
- Fill each muffin cup about three-quarters full with the egg mixture.
- Bake for 18–20 minutes until the muffins are set and lightly golden on top.
- Allow the muffins to cool for a few minutes before carefully lifting them out of the tin. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for about a week or freeze for up to three months. Reheat in the microwave for 30-60 seconds or bake at 350°F until warmed through.
Find it online: https://breakfastrecip.com/high-protein-breakfast-egg-muffins-2/