Veggie Egg Muffins: Easy and Healthy Recipe for Meal Prep
These Veggie Egg Muffins are a quick and nutritious meal prep option, packed with colorful vegetables and protein-rich eggs. Perfect for busy mornings!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/4 cup onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, salt, and pepper.
- Add in the chopped spinach, bell peppers, onion, cherry tomatoes, and feta cheese. Mix well.
- Grease a muffin tin and pour the egg mixture into each cup, filling them about 2/3 full.
- Bake for 20-25 minutes or until the muffins are set and lightly golden.
- Let cool for a few minutes before removing from the muffin tin.
Notes
- These muffins can be stored in the fridge for up to 5 days.
- Feel free to customize with your favorite vegetables or add cooked bacon for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg