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egg muffin

Amazing 12-Minute Egg Muffin Fix


  • Author: Lina Kohn
  • Total Time: 28 minutes
  • Yield: 12 muffins
  • Diet: Low Carb

Description

Make these Ultimate Easy & Healthy Vegetable Egg Muffins for a perfect grab-and-go breakfast. They are high in protein, simple to prepare, and ideal for meal prepping. This recipe is naturally low carb and fits well into a Keto diet plan.


Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (dairy or unsweetened almond)
  • 1 cup chopped spinach
  • 1/2 cup chopped bell peppers (any color)
  • 1/4 cup chopped onion
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray


Instructions

  1. Preheat your oven to 375°F (190°C). Generously spray a 12-cup standard muffin tin with cooking spray.
  2. In a large bowl, whisk the eggs and milk together until well combined.
  3. Stir in the salt and pepper.
  4. Distribute the chopped vegetables (spinach, bell peppers, onion) evenly among the prepared muffin cups.
  5. Pour the egg mixture over the vegetables in each cup, filling them about three-quarters full.
  6. Sprinkle the shredded cheese over the top of each egg muffin.
  7. Bake for 15 to 18 minutes, or until the egg muffins are set in the center and lightly golden.
  8. Let the muffins cool in the tin for a few minutes before carefully removing them.
  9. Store leftovers in an airtight container in the refrigerator or freezer.

Notes

  • For a meat version, add cooked crumbled sausage or bacon to the cups before adding the egg mixture.
  • You can customize the vegetables based on what you have on hand. Zucchini or mushrooms work well.
  • To reheat, microwave for 30-45 seconds.
  • These freeze well; wrap individually before placing them in a freezer bag.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 80-100 (estimated)
  • Sugar: 1g (estimated)
  • Sodium: 150mg (estimated)
  • Fat: 6g (estimated)
  • Saturated Fat: 3g (estimated)
  • Unsaturated Fat: 3g (estimated)
  • Trans Fat: 0g
  • Carbohydrates: 2g (estimated)
  • Fiber: 0.5g (estimated)
  • Protein: 6g (estimated)
  • Cholesterol: 150mg (estimated)