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Egg Muffins with Vegetables Recipe

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Egg muffins with vegetables are a healthy and easy-to-make breakfast option, packed with protein and nutritious vegetables.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup diced bell peppers
  • 1/2 cup diced spinach
  • 1/4 cup chopped onions
  • 1/4 cup grated cheese (optional)
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil (for greasing muffin tin)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a muffin tin with olive oil or cooking spray.
  3. In a large bowl, crack the eggs and whisk them together.
  4. Add the diced bell peppers, spinach, onions, garlic powder, salt, and pepper into the eggs and mix well.
  5. Pour the egg mixture into the prepared muffin tin, filling each cup about halfway.
  6. If desired, sprinkle grated cheese on top of each muffin.
  7. Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly browned on top.
  8. Allow to cool slightly before serving. Enjoy!

Notes

  • Feel free to add or swap in other vegetables like mushrooms, tomatoes, or zucchini.
  • These egg muffins can be stored in the fridge for up to 3 days and can be reheated in the microwave.
  • For a lower-calorie option, skip the cheese or use a reduced-fat version.

Nutrition

Keywords: egg muffins, breakfast, healthy, vegetables, protein

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