Description
These Savory Breakfast Egg Muffin Cups are a delicious and convenient meal prep option, perfect for busy mornings. Packed with protein and veggies, they are easy to make and can be customized to your taste.
Ingredients
6 large eggs
1 cup spinach, chopped
1/2 cup bell pepper, diced
1/2 cup onion, diced
1 cup shredded cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, salt, pepper, and garlic powder.
3. Add the chopped spinach, bell pepper, onion, and cheese to the egg mixture and stir until combined.
4. Grease a muffin tin with cooking spray or oil.
5. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the egg is set and lightly golden on top.
7. Allow to cool for a few minutes before removing from the tin.
8. Serve warm or store in the refrigerator for up to 5 days.
Notes
These muffin cups can be frozen for up to 3 months. Reheat in the microwave for a quick breakfast.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg