Description
These healthy egg and vegetable muffins are a perfect grab-and-go breakfast or snack. They are packed with nutrients and are easily customizable.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup chopped bell peppers
- 1/2 cup chopped onion
- 1/2 cup chopped spinach
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin or use muffin liners.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the chopped bell peppers, onion, spinach, and cheese (if using).
- Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Let them cool slightly before removing from the tin.
Notes
- You can add other vegetables like broccoli, mushrooms, or tomatoes.
- For a dairy-free option, omit the cheese or use a dairy-free alternative.
- These muffins can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: egg muffins, vegetable muffins, healthy breakfast, quick breakfast, grab and go, protein muffins, low carb