Description
Egg Muffins with Spinach are a nutritious and delicious breakfast option, packed with protein and vegetables.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk the eggs and season with salt and pepper.
- Add the chopped spinach, bell pepper, onion, and cheese to the egg mixture.
- Grease a muffin tin and pour the egg mixture evenly into each cup.
- Bake for 20-25 minutes or until the muffins are set and lightly golden.
- Let cool for a few minutes before removing from the tin.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- Feel free to add other vegetables or meats for variation.
- Great for meal prep and can be frozen for later use.
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Egg Muffins, Spinach, Healthy Breakfast, Meal Prep