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Egg Muffins

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Delicious and versatile egg muffins perfect for breakfast, packed with veggies and cheese.

Ingredients

Scale
  • 6 large eggs
  • 1 cup spinach, chopped
  • 1/2 cup bell pepper, diced
  • 1/4 cup onion, diced
  • 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
  • Salt and pepper to taste
  • Optional: cooked bacon or sausage, chopped

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. Whisk the eggs in a large bowl and season with salt and pepper.
  3. Add the chopped spinach, bell pepper, onion, cheese, and any optional ingredients.
  4. Mix until well combined, ensuring even distribution of veggies.
  5. Fill the muffin tin with the mixture, about 3/4 full.
  6. Bake for 20-25 minutes until lightly golden and set.
  7. Cool slightly before removing from the tin.

Notes

Store leftovers in a sealed container in the fridge for up to four days or freeze for up to two months.

Nutrition

Find it online: https://www.lunarecipez.com/egg-muffins/

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