Egg Muffins
Quick and nutritious egg muffins, perfect for a busy breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 eggs
- 1 cup spinach
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- 1/2 cup cheese (cheddar or feta)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the eggs and season with salt and pepper.
- Combine the spinach, bell pepper, onion, and cheese into the egg mixture.
- Prepare a muffin tin by greasing it or lining with muffin liners.
- Pour the egg mixture into muffin cups, filling them about 3/4 full.
- Bake for 18-20 minutes or until set and golden.
- Cool slightly before removing from the tin and serve warm.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg
Find it online: https://thestationrecipes.com/egg-muffins-high-protein-2/