Description
Healthy and delicious egg muffins that are perfect for breakfast or meal prep!
Ingredients
Scale
- 6 large eggs
- 1/2 cup diced red bell pepper
- 1/2 cup fresh spinach, chopped
- 1/4 cup red onion, finely chopped
- 1/3 cup shredded cheddar cheese
- 1/4 cup low-fat milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Nonstick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together eggs and milk until fully combined.
- Add chopped bell pepper, spinach, red onion, cheese, salt, and black pepper. Mix until evenly distributed.
- Pour the egg mixture evenly into the prepared muffin tin, filling about 2/3 of each cup.
- Bake for 18–20 minutes, or until the egg muffins are set and slightly golden on top.
- Let the muffins cool for a few minutes before removing from the tin. Serve warm or store in an airtight container.
Notes
- These muffins are great for meal prep and can be stored in the fridge for up to 5 days.
- Feel free to mix in other vegetables or meats as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg