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Amazing 10-Minute Egg Muffin Prep Solves Chaos

egg muffin
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Make breakfast simple and healthy with these Ultimate Easy Vegetable Egg Muffins. These are perfect for meal prepping, offering a high-protein, low-carb option you can grab all week long. You will love how quickly these bake up.

Ingredients

Scale
  • 10 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped spinach
  • 1/2 cup chopped bell peppers (any color)
  • 1/4 cup diced onion
  • 1/4 cup shredded cheddar cheese (optional)
  • Cooking spray or muffin liner cups

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Stir in the chopped spinach, bell peppers, and onion. If using cheese, stir it in now.
  4. Divide the vegetable mixture evenly among the 12 muffin cups, filling each about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the eggs are set and the tops are lightly golden.
  6. Let the egg muffins cool in the tin for a few minutes before removing them.
  7. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.

Notes

  • For a Keto version, skip any milk or use heavy cream instead.
  • Feel free to swap vegetables based on what you have; mushrooms or cooked broccoli work well.
  • Jacob likes to add a dash of hot sauce to the egg mixture for a little kick.
  • These freeze well. Thaw overnight and reheat in the microwave for a fast breakfast.

Nutrition

Find it online: https://tasteportfolio.com/easy-vegetable-egg-muffin-recipe-prep/