Protein Breakfast Egg Muffins: 5 Reasons You’ll Love Them
Healthy protein-packed breakfast muffins made with eggs and vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup shredded cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk the eggs.
- Add chopped spinach, bell pepper, onion, cheese, salt, and pepper to the eggs.
- Grease a muffin tin.
- Pour the egg mixture into the muffin tin.
- Bake for 20-25 minutes or until set.
- Let them cool slightly before removing from the tin.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave before serving.
- You can customize with your favorite vegetables.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg