Description
These Easy Breakfast Egg Muffins are a protein-packed, nutritious meal perfect for busy mornings. They are simple to make, delicious, and customizable, making them a hit for every lifestyle.
Ingredients
Scale
10–12 Large Eggs
1 cup Fresh Spinach
1 medium Bell Pepper
1/4 cup Red Onio
1/2 cup Shredded Cheese
1 tbsp Avocado Oil
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with Avocado Oil
- Sauté the onions and bell peppers in a skillet over medium heat for 3-4 minutes until softened
- In a large bowl, whisk together the eggs, sea salt, black pepper, and garlic powder until fully combined
- Fold in the sautéed vegetables, chopped spinach, and shredded cheese into the egg mixture
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full
- Bake for 20 to 25 minutes until the centers are set and the tops are slightly golden brow
- Cool for 5 minutes in the tin before loosening them with a spatula and serving
Notes
Use a silicone muffin pan for easy removal.
Do not overbake to prevent deflation.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 160 kcal
- Sugar: 0 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 410 mg