Quick Description
Protein-packed egg muffins loaded with colorful vegetables and cheese. They’re portable, customizable, and perfect for meal prep—making busy mornings easier and healthier.
Servings & Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 10 large eggs
- ½ cup milk (or unsweetened almond milk)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup fresh spinach, chopped
- ½ cup bell peppers, diced
- ½ cup cherry tomatoes, chopped
- ¼ cup red onion, finely diced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- Cooking spray or olive oil (for greasing muffin tin)
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
- Mix Eggs: In a large bowl, whisk eggs with milk, salt, pepper, and garlic powder until smooth.
- Add Fillings: Stir in cheese, spinach, bell peppers, tomatoes, and onion.
- Pour into Muffin Tin: Divide mixture evenly among the 12 cups (about ¾ full each).
- Bake: Bake for 18–22 minutes until muffins are set and lightly golden on top.
- Cool & Serve: Let cool for 5 minutes, then remove from tin. Enjoy warm or store for later.
