Description
Delicious and nutritious breakfast egg muffins packed with veggies and cheese, perfect for meal prep or a quick morning bite.
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup cheese (cheddar or your choice), shredded
- Salt and pepper to taste
- Optional: cooked sausage or bacon, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk the eggs and mix in salt and pepper until combined.
- Stir in the spinach, bell peppers, onions, cheese, and any optional ingredients.
- Pour the mixture into the greased muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes until muffins are set and slightly golden.
- Remove from the oven and let cool slightly before taking them out of the tin.
Notes
For best flavor, use fresh ingredients. Store leftovers in an airtight container in the fridge for up to five days.