Description
Breakfast egg muffins are delightful, bite-sized treats made primarily from eggs and various fillings, perfect for busy mornings or as a quick snack.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Cooking spray or olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the muffin tin by greasing it with cooking spray or olive oil.
- In a large mixing bowl, whisk together the eggs and milk until well combined and frothy.
- Add the chopped spinach, diced red bell pepper, diced onion, salt, black pepper, and garlic powder to the egg mixture and mix well.
- Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes until set and lightly golden on top.
- Remove from the oven, let cool for a few minutes, then run a knife around the edges to remove the muffins and serve warm.
Notes
- Use fresh ingredients for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze muffins for up to three months for longer storage.
- Reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: breakfast, egg muffins, meal prep, healthy, quick snack