Description
Start your day right with these delicious and nutritious Breakfast Egg Muffins! Packed with fluffy eggs, colorful veggies, and gooey cheese, these muffins are perfect for busy mornings or leisurely brunches. Customize them to suit your taste and enjoy the convenience of a portable breakfast that can be made ahead of time.
Ingredients
Scale
- 6 large eggs
- 1 cup bell peppers, diced (any color)
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs, salt, and pepper until well combined.
- Stir in the diced bell peppers, chopped spinach, and shredded cheese until evenly mixed.
- Pour the egg mixture into each muffin cup until about three-quarters full.
- Bake for 20-25 minutes or until the tops are golden brown and set in the center.
- Let cool slightly before removing from the tin and enjoy!
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Keywords: For added flavor, consider mixing in cooked bacon or sausage. Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.