Vegetable Egg Muffins

Name: Vegetable Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 large eggs; ¼ cup milk (optional, for creaminess); 1 cup spinach, chopped; ½ cup bell peppers, diced (any color); ¼ cup onions, finely chopped; ¼ cup shredded cheese (optional); Salt and pepper, to taste; Olive oil or non-stick spray for the muffin tin

Eggs baked in a muffin tin with spinach, bell peppers and onions — an easy make-ahead breakfast or snack with about 7g of protein each.

Prep 10 min
Cook 25 min
Ready in 35 min

A stack of golden baked egg muffins with red peppers and green onions

These easy-to-make egg muffins are packed with protein and veggies, making them a perfect option for breakfast or a snack!

Nutritional Highlights

High in protein from eggs.
Loaded with vitamins and fiber from the vegetables.
Can be customized with your favorite ingredients, such as mushrooms, tomatoes, or lean protein like turkey sausage.
Per muffin: ~7g protein, ~3g carbohydrates.

— Kristen

Ingredients

6 large eggs
¼ cup milk (optional, for creaminess)
1 cup spinach, chopped
½ cup bell peppers, diced (any color)
¼ cup onions, finely chopped
¼ cup shredded cheese (optional)
Salt and pepper, to taste
Olive oil or non-stick spray for the muffin tin

Nutrition per serving

Calories: 90
Protein: 7 g

Serving: 1 muffin. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or non-stick spray.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Evenly distribute the spinach, bell peppers, and onions among the muffin tin cups.
Pour the egg mixture into each muffin cup, filling them about ¾ full. Sprinkle cheese on top if desired.
Bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
Let them cool slightly before removing from the tin. Enjoy warm or store in the refrigerator for up to 4 days.