Description
Protein-packed, portable egg muffins made with eggs, sharp cheddar, bell peppers, and spinach. Baked for a moisture-locking texture, these low-carb muffins keep you energized all morning. Perfect for meal prepping busy weeks with a balanced dose of vitamins and high-quality protein.
Ingredients
8 large eggs
1/4 cup whole milk
1 cup shredded sharp cheddar cheese
1 cup chopped bell peppers
1 cup fresh spinach, chopped
Instructions
Preheat oven to 350°F (180°C)
Grease a standard 12-cup muffin tin with cooking spray or butter
Whisk eggs and milk in a bowl until fully combined
Add shredded cheddar, bell peppers, and spinach; stir until evenly mixed
Divide the mixture among prepared muffin cups
Bake for 18-20 minutes, or until the centers are set and tops are lightly golden
cool slightly in the tin before transferring to a cooling rack
Store in an airtight container in the refrigerator
Notes
Use pasture-raised eggs for deeper flavor
Add 1 small minced onion for extra sweetness
Vegan option: Replace eggs with 1/2 cup chia seeds mixed with 2.5 cups water
Reheat in microwave for 20-30 seconds or pan-fry briefly for browning
Halal-compliant with substitutions for non-alcoholic cooking
- Prep Time: 10
- Cook Time: 20
- Category: Easy & Healthy Breakfast Recipes Ideas
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg