Description
Portable, protein-packed breakfast muffins made with eggs, veggies, cheese, and optional meat—perfect for a grab-and-go morning meal.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup diced bell pepper (any color)
- 1/2 cup chopped spinach or kale
- 1/4 cup diced onion
- 1/2 cup shredded cheese (cheddar, feta, or Swiss)
- Optional: 1/2 cup cooked bacon or diced ham
- Cooking spray or 6 muffin liners
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with liners.
- In a large bowl, whisk together eggs, milk, salt, and pepper until combined.
- Add vegetables (bell pepper, spinach/kale, onion), cheese, and optional meat. Stir to mix well.
- Divide mixture evenly among 6 muffin cups, about 3/4 full.
- Bake for 18–22 minutes, or until muffins are set and lightly golden on top.
- Let cool for a few minutes in the tin, then remove and serve warm or store in the fridge.
Notes
- Feel free to customize with your favorite veggies: mushrooms, tomatoes, or zucchini work great.
- Use egg whites or a combination of eggs and whites to reduce cholesterol.
- Muffins freeze well—cool completely, then freeze in a sealed container. Reheat in microwave or oven.
- For a gluten-free version, ensure all ingredients (like cheese or meats) are gluten-free.
- Let muffins cool slightly before covering to avoid sogginess.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 185mg