Description
Savor these fluffy egg muffins, packed with savory flavors and customizable ingredients—perfect for breakfast, brunch, or a quick snack!
Ingredients
Scale
- 6 large eggs
- 1 cup diced bell peppers
- 1 cup chopped fresh spinach
- 1 cup shredded cheese (cheddar or feta)
- Salt and pepper to taste
- Optional: diced ham or cooked bacon
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with nonstick spray.
- Sauté diced bell peppers and chopped spinach in a skillet for 3-4 minutes until slightly softened.
- In a large bowl, whisk the eggs until frothy; season with salt and pepper.
- Gently fold in the sautéed veggies and shredded cheese into the egg mixture.
- Pour the mixture into muffin cups, filling them about ¾ full. Sprinkle extra cheese on top if desired.
- Bake for 18-20 minutes or until golden brown and puffed up. Allow to cool slightly before serving.
Notes
- For added flavor, experiment with different vegetables or spices.
- Use silicone muffin liners for easy removal.
- Store leftovers in an airtight container for up to five days; reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 130
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg