Veggie Egg Muffins: Easy 15g Protein Treats for Breakfast Bliss
Veggie Egg Muffins are a delicious and healthy breakfast option packed with protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, chopped
- 1/4 cup onion, diced
- 1/2 cup shredded cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk the eggs and add salt and pepper.
- Add the chopped vegetables and cheese to the egg mixture.
- Grease a muffin tin and pour the mixture into each cup.
- Bake for 20-25 minutes or until the muffins are set and lightly golden.
- Let them cool before removing from the tin.
Notes
- These muffins can be customized with your favorite vegetables.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 180mg
Keywords: Veggie Egg Muffins, Protein Muffins, Breakfast Recipe