Description
Wholesome and protein-packed vegetable egg muffins loaded with colorful veggies, cheese, and fluffy eggs. Perfect for meal prep, quick breakfasts, or a healthy grab-and-go snack.
Ingredients
8 large eggs
1/4 cup milk
1/2 cup diced bell peppers (any color)
1/2 cup chopped spinach
1/4 cup diced onion
1/2 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
Cooking spray or olive oil, for greasing
Instructions
1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray.
2. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Stir in bell peppers, spinach, onion, and cheese.
4. Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
5. Bake for 18–20 minutes, or until the eggs are set and slightly golden on top.
6. Cool for a few minutes before removing from the tin.
7. Serve warm or refrigerate in an airtight container for up to 5 days.
Notes
Add cooked bacon, ham, or sausage for extra protein.
You can use any combination of veggies — mushrooms, zucchini, or tomatoes work great.
These freeze well; just reheat in the microwave for a quick breakfast.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg
Keywords: vegetable egg muffins, breakfast meal prep, healthy egg bites, easy breakfast recipe