Description
Fluffy, protein‑packed egg muffins loaded with cheese, bell pepper, spinach, and onion — perfect for breakfast or a quick snack.
Ingredients
Scale
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell pepper
- 1/2 cup fresh spinach, chopped
- 1/4 cup diced onion
- 1/4 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12‑cup muffin tin.
- In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Fold in the cheese, bell pepper, spinach, and onion until evenly distributed.
- Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18‑20 minutes, or until the eggs are set and the tops are lightly golden.
- Allow to cool for a few minutes, then run a knife around the edges to release and serve.
Notes
Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (about 120g)
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg