Description
Fluffy, protein-packed egg muffins loaded with vegetables and cheese—a perfect make-ahead breakfast or snack that’s low-carb and delicious!
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bell peppers, finely chopped
- 1/2 cup spinach, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- Olive oil or non-stick spray for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick spray.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika.
- Stir in the chopped bell peppers, spinach, red onion, and shredded cheese.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes or until the egg muffins are set and slightly golden on top.
- Remove from the oven and let them cool for a few minutes before removing from the tin.
- Serve warm, or store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20-30 seconds before serving.
Notes
- You can swap veggies based on preference (mushrooms, tomatoes, or zucchini work well).
- Use any cheese you love—feta, mozzarella, or pepper jack for a twist.
- Make them dairy-free by using plant-based milk or skipping cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
