Cheesy Protein Egg Muffins
Delicious and nutritious muffins packed with protein and vibrant veggies, perfect for breakfast or a quick snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced spinach or kale
- 1/4 cup milk (or a non-dairy alternative)
- Salt and pepper to taste
- Non-stick cooking spray or muffin liners
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or line it with muffin liners.
- Whisk together the eggs and milk until they’re well combined.
- Stir in the shredded cheddar cheese, diced bell peppers, diced spinach, salt, and pepper until everything is well mixed.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the muffins have risen and are set in the center.
- Let them cool for a few minutes before gently removing them from the tin.
Notes
These muffins can also be frozen for up to 3 months. Reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg