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Easy High-Protein Egg Muffins

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Nutritious and versatile egg muffins filled with protein and veggies, perfect for busy mornings and meal prep.

Ingredients

Scale
  • 6 large eggs
  • 1 cup spinach (chopped)
  • 1 cup bell peppers (diced)
  • 1/2 cup onion (finely chopped)
  • 1 cup cheese (shredded)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the muffin tin by lightly coating it with cooking spray or rubbing it with olive oil.
  3. Sauté the vegetables: In a skillet over medium heat, warm the olive oil. Add the onions and bell peppers, sautéing until tender and fragrant, about 3-4 minutes.
  4. Whisk the eggs: In a large mixing bowl, whisk the eggs with salt and pepper until frothy.
  5. Combine the mixture: Gently fold in the sautéed vegetables and chopped spinach into the egg mixture.
  6. Fill the muffin tin: Pour the mixture into each muffin cup, filling them about three-quarters full. Sprinkle cheese on top.
  7. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins are set and golden.
  8. Cool slightly: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave for 30-45 seconds or in the oven at 350°F (175°C) for about 10 minutes.

Nutrition

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