Description
Mini Veggie Egg Muffins are a nutritious and delicious snack option, perfect for breakfast or a quick bite on the go.
Ingredients
Scale
- 6 large eggs
- 1/2 cup bell peppers, diced
- 1/2 cup spinach, chopped
- 1/4 cup onion, diced
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk the eggs and season with salt and pepper.
- Add the diced bell peppers, chopped spinach, and diced onion to the egg mixture.
- If using, stir in the shredded cheese.
- Grease a muffin tin and pour the egg mixture evenly into each muffin cup.
- Bake for 15-20 minutes or until the egg is set and lightly golden.
- Let cool for a few minutes before removing from the tin.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- Feel free to customize the veggies based on your preference.
- They can also be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Mini Veggie Egg Muffins, Healthy Snack, Breakfast Muffins