Description
A simple and nutritious breakfast option packed with eggs and vegetables.
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk the eggs and season with salt and pepper.
- Add chopped spinach, bell pepper, onion, and cheese to the egg mixture.
- Grease a muffin tin with cooking spray.
- Pour the egg mixture into each muffin cup, filling them about 3/4 full.
- Bake for 20-25 minutes or until the muffins are set and lightly golden.
- Let them cool for a few minutes 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 or proteins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: breakfast egg muffins recipe