Description
These healthy egg muffins are perfect for meal prep. Packed with protein and veggies, they make a quick, satisfying breakfast for busy mornings.
Ingredients
6 large eggs 1 cup chopped spinach 1/2 cup diced bell peppers 1/4 cup chopped onion 1/2 cup shredded cheese (optional) 1/4 cup milk (dairy or plant-based) Salt and pepper to taste Nonstick spray or coconut oil
Instructions
1. Preheat oven to 350°F and grease a muffin tin. 2. Whisk eggs, milk, salt, and pepper in a bowl. 3. Evenly distribute chopped veggies into muffin cups. 4. Pour egg mixture into each cup, filling ¾ full. 5. Top with shredded cheese if using. 6. Bake for 20–25 minutes until set. 7. Let cool before removing from tin. 8. Store in fridge for 5 days or freeze up to 3 months.
Notes
Swap veggies based on what’s in your fridge. Add cooked bacon or sausage for extra protein. Reheat in microwave for 30–45 seconds. Avoid watery vegetables like tomatoes or zucchini.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, Meal Prep
- Method: Baking
- Cuisine: American