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Veggie-Packed Egg Muffins

Portable, protein-rich egg muffins loaded with veggies, ideal for breakfast on the go.

Ingredients

  • Eggs6 large
  • Spinach1 cup, chopped
  • Bell pepper (red)1/2, diced
  • Cherry tomatoes1/2 cup, halved
  • Cheddar cheese (shredded)1/4 cup
  • Olive oil1 tsp
  • Salt1/4 tsp
  • Black pepper1/4 tsp

Instructions

  1. 1

    Preheat oven to 375°F (190°C) and grease a muffin tin with olive oil.

  2. 2

    Whisk eggs, salt, and pepper in a bowl.

  3. 3

    Divide spinach, bell pepper, and tomatoes evenly among 6 muffin cups.

  4. 4

    Pour egg mixture over veggies, filling each cup 3/4 full.

  5. 5

    Sprinkle cheese on top.

  6. 6

    Bake for 15-18 minutes until set, cool slightly before serving.