Veggie Egg Muffin Cups: A Tasty, Healthy Breakfast!
Veggie Egg Muffin Cups are a delicious and nutritious breakfast option packed with vegetables and protein, perfect for meal prep or a quick morning meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffin cups 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup onion, diced
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk the eggs and season with salt and pepper.
- Add the chopped spinach, bell peppers, cherry tomatoes, onion, and cheese (if using) to the egg mixture and stir to combine.
- Grease a muffin tin with cooking spray or oil.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the egg is set and lightly golden on top.
- Allow to cool slightly before removing from the muffin tin.
- Serve warm or store in the refrigerator for later use.
Notes
- These muffin cups can be customized with your favorite vegetables.
- They can be stored in the refrigerator for up to 5 days.
- Reheat in the microwave for a quick breakfast.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg