Description
Start your day with these flavorful Veggie Egg Muffins, a nutritious and convenient breakfast option that’s quick to prepare. Packed with fluffy eggs, colorful vegetables, and melted cheese, these muffins are perfect for busy mornings or as a hearty snack. Enjoy them warm or cold, and watch them become a family favorite!
Ingredients
Scale
- 6 large eggs
- 1 cup bell peppers (diced, mixed colors)
- 1 cup fresh spinach (chopped)
- 1 small onion (diced)
- 1 cup shredded cheese (cheddar or feta)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with nonstick spray.
- In a skillet, heat olive oil over medium heat. Sauté diced onion and bell peppers for about 5 minutes until softened. Add spinach and cook until wilted. Remove from heat.
- In a bowl, whisk the eggs with salt and pepper until well combined.
- Stir in the sautéed vegetables and shredded cheese until evenly distributed.
- Pour the mixture into muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes until muffins are puffed and lightly golden. Allow to cool before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg