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Easy High Protein Egg Muffins

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These Easy High Protein Egg Muffins are nutritious, flavorful, and perfect for meal prep, making busy mornings a breeze.

Ingredients

Scale
  • 6 large eggs
  • 1 cup spinach (chopped; frozen spinach can work too)
  • 1 cup bell peppers (diced; any color works beautifully)
  • 1/2 cup onion (finely chopped; shallots are a tasty alternative)
  • 1 cup cheese (shredded; cheddar or feta)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly coat a muffin tin with cooking spray or rub it with olive oil.
  2. Heat olive oil in a skillet over medium heat. Add the finely chopped onions and bell peppers. Sauté until tender and fragrant, about 3-4 minutes.
  3. In a large bowl, whisk together the eggs with salt and pepper until frothy.
  4. Fold in the sautéed vegetables and chopped spinach, mixing everything together gently.
  5. Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
  6. Sprinkle cheese on top.
  7. Bake in the oven for 20-25 minutes, until the muffins are set, golden, and a toothpick comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Muffins can be stored in an airtight container in the refrigerator for 4-5 days or frozen for longer storage. Thaw in the fridge and reheat as needed.

Nutrition

Find it online: https://www.tastysavvy.com/easy-high-protein-egg-muffins-3/