Description
Delicious and nutritious egg muffins packed with fresh spinach and bell peppers, perfect for meal prep.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 bell pepper, diced (any color)
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
- In a mixing bowl, whisk together the eggs, salt, and pepper.
- Fold in the chopped spinach and diced bell pepper.
- If using, add the shredded cheese and mix well.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Let cool for a few minutes before removing from the tin.
- Serve warm or store in the refrigerator for a quick breakfast option.
Notes
These muffins are versatile and can be customized with different vegetables or cheeses. Store in an airtight container for up to five days in the fridge, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 300mg