Veggie-Packed Egg Muffins Recipe

Are you looking for a quick and nutritious breakfast option that you can whip up in no time? These veggie-packed egg muffins are the answer! They’re not just easy to make; they’re loaded with wholesome ingredients that will kickstart your day in the best way possible.

Imagine starting your morning with fluffy muffins bursting with vibrant chopped spinach, colorful diced bell peppers, and the option to add a sprinkle of cheese for extra creaminess. Perfect for meal prep, these muffins can be stored in the fridge and enjoyed throughout the week.

Whether you’re a busy professional or a stay-at-home parent, these egg muffins are a game changer. They are versatile, easy to customize, and truly delicious!

Healthy and Easy Veggie Egg Muffins

These egg muffins are a delightful combination of eggs, fresh vegetables, and optional cheese, baked to golden perfection. They are light, fluffy, and full of flavor, making them a satisfying breakfast option that’s also healthy.

Ingredients

6 large eggs
1 cup chopped spinach (fresh or frozen)
1 cup diced bell peppers (any color)
1/2 cup shredded cheese (optional)
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
Cooking spray or muffin liners

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or use muffin liners.
Prep the Egg Mixture: In a large bowl, whisk together the eggs, salt, pepper, and garlic powder until well combined.
Add the Veggies: Stir in the chopped spinach, diced bell peppers, and cheese if using, mixing evenly.
Fill the Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
Cool and Serve: Allow the muffins to cool slightly before removing them from the tin. Enjoy warm or store in the refrigerator for easy breakfasts throughout the week.