High-Protein Breakfast Egg Muffins
Quick and nutritious breakfast muffins packed with protein and colorful veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High-Protein
Ingredients
Scale
- 8 large eggs
- 1/4 cup low-fat milk
- 1 cup spinach, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup cooked turkey sausage, crumbled
- 1/2 cup shredded low-fat cheddar cheese
- 1/4 cup onion, finely chopped
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
- Whisk together the eggs and milk in a large bowl until well combined.
- Stir in the chopped spinach, diced red bell pepper, crumbled turkey sausage, shredded cheddar cheese, and finely chopped onion. Season with salt and pepper, then mix thoroughly.
- Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before carefully removing them from the tin.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.
Find it online: https://breakfastrecip.com/high-protein-breakfast-egg-muffins/