Egg ‘n’ Veggie Breakfast Muffins: A Healthy and Portable Protein-Packed Start to Your Day

Meal Prep and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6 muffins
• Grams per Serving: Approx. 75 grams per muffin

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 6-cup muffin tin with non-stick cooking spray or a small amount of oil.
3. Crack the eggs into a mixing bowl and whisk until well beaten. Season with salt and pepper to taste.
4. Evenly distribute the diced bell peppers and chopped spinach among the muffin cups.
5. Pour the beaten eggs into each cup, filling them about three-quarters full.
6. Sprinkle shredded cheese over the top of each cup. If using, add crumbled feta as a topping for an extra burst of flavor.
7. Bake in the preheated oven for 15 minutes or until the eggs are set and the tops are lightly golden.
8. Allow the muffins to cool slightly before removing them from the tin. Enjoy warm or store in the refrigerator for a grab-and-go breakfast!

Why This Recipe Works

These Egg ‘n’ Veggie Breakfast Muffins are the perfect balance of convenience and nutrition. Packed with protein and loaded with colorful veggies, they provide energy to start your day right. Their portability makes them ideal for busy mornings or as a quick post-workout snack.

Healthy Aspect

This recipe is high in protein, low in carbs, and rich in nutrients from the fresh vegetables. Eggs provide a complete protein source, while spinach and bell peppers add essential vitamins and antioxidants. It’s a low-fat, nutrient-dense option to fuel your day.