Description
Egg muffins are a delightful and versatile breakfast option, made by baking a mixture of eggs and various ingredients in a muffin tin.
Ingredients
Scale
- 6 large eggs: The star of the show! Eggs provide protein and help bind all the ingredients together.
- 1/2 cup bell peppers: Diced bell peppers add color and a sweet crunch. You can use any color you like!
- 1/2 cup fresh spinach: Chopped spinach is a great way to sneak in some greens. It adds flavor and nutrients.
- 1/2 cup cheddar cheese: Shredded cheddar cheese gives a creamy texture and a rich taste.
- 1/4 cup onion: Finely chopped onion adds a savory depth to the muffins.
- 1/2 teaspoon salt: Salt enhances the flavors of the ingredients. Adjust to your taste.
- 1/4 teaspoon black pepper: A pinch of black pepper adds a little kick to the muffins.
- 1 tablespoon olive oil: This is used for greasing the muffin tin, ensuring easy removal of the muffins.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a standard 12-cup muffin tin with olive oil.
- In a large mixing bowl, crack the 6 eggs and whisk them together until well combined.
- Stir in the diced bell peppers, chopped spinach, shredded cheddar cheese, and finely chopped onions into the egg mixture.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes until the muffins are set and golden brown.
- Let the muffins cool for a few minutes before removing them from the tin.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze individually wrapped muffins for up to 3 months.
- Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for about 10 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Keywords: egg muffins, breakfast, meal prep, healthy recipe