Description
These breakfast egg muffins are a quick and healthy option for busy mornings.
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup cheese, shredded
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk the eggs.
- Add spinach, bell pepper, onion, cheese, salt, and pepper.
- Mix well.
- Grease a muffin tin.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the eggs are set.
- Let cool for a few minutes before removing from the tin.
Notes
- You can substitute vegetables based on your preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Keywords: breakfast egg muffins