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Easy High Protein Egg Muffins

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Quick, nutritious egg muffins packed with protein and veggies, perfect for breakfast or snacks.

Ingredients

Scale
  • 6 large eggs
  • 1 cup spinach (chopped; frozen spinach can work too)
  • 1 cup bell peppers (diced; any color works)
  • 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).
  2. Lightly coat a muffin tin with cooking spray or rub it with olive oil.
  3. Heat olive oil in a skillet over medium heat. Add the finely chopped onions and bell peppers and cook until tender and fragrant, about 3-4 minutes.
  4. In a large bowl, whisk together the eggs with salt and pepper until frothy.
  5. Stir in the sautéed vegetables and chopped spinach, folding everything together.
  6. Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle cheese on top.
  7. Place the tin in the oven and bake for 20-25 minutes, until 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

Feel free to customize with different veggies and cheese varieties. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

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