Description
These Healthy Egg Muffins are protein-packed, customizable, and perfect for busy mornings or leisurely brunches. They’re an easy, nutritious breakfast option loaded with fresh vegetables and flavor.
Ingredients
Scale
- 8 large eggs
- 1 cup chopped spinach
- 1/2 cup diced bell peppers
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
- 1/4 cup cooked bacon or sausage crumbles (optional)
- 1/4 cup mushrooms, chopped (optional)
- 1/4 cup zucchini, diced (optional)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
- Crack the eggs into a large bowl and whisk until smooth. Season with salt and pepper.
- Chop all vegetables and optional add-ins.
- Evenly distribute vegetables and add-ins into each muffin cup.
- Pour egg mixture into each cup, filling about 3/4 full. Top with cheese if desired.
- Bake for 20-25 minutes until muffins are set and lightly golden.
- Cool for a few minutes before removing from tin.
Notes
Avoid overfilling the muffin cups to prevent overflow. Use fresh herbs for added flavor. Sauté vegetables beforehand for deeper taste. Ensure muffins are fully set before removing from oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy & Fresh Choices
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 140mg
Keywords: healthy egg muffins, protein breakfast, low carb muffins, meal prep, egg cups