Easy Healthy Breakfast Egg Muffins
A simple and nutritious breakfast option packed with protein and customizable with your favorite vegetables.
Ingredients
Main Ingredients
- 6 large large eggs Fresh eggs for best flavor.
- 1 cup spinach, chopped Can substitute with kale for a different texture.
- 1/2 cup bell peppers, diced Any color of bell pepper can be used.
- 1/4 cup onion, diced Sauté for added sweetness.
- 1/4 cup shredded cheese Optional; use feta or goat cheese for variation.
- to taste Salt and pepper Adjust seasoning according to preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together the eggs and season with salt and pepper.
- Stir in the chopped spinach, diced bell peppers, onions, and cheese, if using.
Cooking
- Pour the egg mixture evenly into the muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Allow the muffins to cool slightly before removing them from the tin. Serve warm.
Notes
Store muffins in an airtight container in the refrigerator for up to a week. They can be frozen for up to three months.