Description
Busy mornings don’t have to mean skipping breakfast. These savory, protein-packed veggie egg muffins are ready to grab from the fridge and taste just as amazing on a Wednesday as on a Sunday. Fluffy, customizable, and freezer-friendly, they’re your secret weapon for a stress-free, energizing morning.
Ingredients
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8 large eggs
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½ cup diced bell peppers (any color)
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½ cup chopped spinach (fresh or thawed & drained if frozen)
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½ cup shredded low-fat cheese (cheddar, Monterey Jack, pepper jack, or feta)
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Salt and pepper to taste
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Butter, cooking spray, or silicone muffin liners for greasing
Optional mix-ins & variations:
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Sautéed mushrooms, diced ham, cooked sausage, green onions, broccoli
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Mediterranean: feta, sun-dried tomatoes, kalamata olives, oregano
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Southwest: pepper jack, green chiles, cumin, chili powder, black beans
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Dairy-free: omit cheese; add nutritional yeast or a splash of plant milk
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Extra protein: add ½ cup cooked, crumbled turkey sausage or diced ham
Instructions
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Preheat & prep: Oven to 350°F (175°C). Grease muffin tin or use silicone liners.
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Whisk eggs: In a large bowl, whisk eggs 45–60 seconds until frothy.
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Add mix-ins: Stir in bell peppers, spinach, cheese, salt, and pepper.
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Fill muffin cups: Pour mixture ¾ full in each cup.
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Bake: 18–20 minutes, until tops are set and lightly golden. Toothpick should come out clean.
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Cool: Let muffins rest in the tin 5 minutes before removing.
Notes
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Avoid soggy muffins: Sauté or roast watery veggies like tomatoes or zucchini before mixing in.
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Freeze & reheat: Flash freeze 1 hour, then store in freezer-safe bag/container up to 3 months. Microwave 60–90 sec to reheat.
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Egg whites option: Substitute 1 whole egg = ¼ cup liquid egg whites.
Nutrition
- Calories: 140 Cal per muffin
- Fat: 8g
- Protein: 15g