Egg Muffins with Veggies and Cheese

Name: Egg Muffins with Veggies and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 3 large Eggs (Use fresh large eggs at room temperature for best results); 1/4 cup diced Red bell pepper (Dice into small, even pieces for uniform cooking); 1/2 cup chopped Spinach (Fresh spinach, washed and chopped); 1 oz (28g) Cheddar cheese (Shredded or finely chopped); 1 tsp Olive oil (For greasing the muffin tin)

510 kcal · 35 g protein · 10 minutes · 2 servings

Add to my plan

These savory egg muffins are packed with vibrant red bell peppers, nutritious spinach, and melted cheddar cheese, making a delicious and protein-rich breakfast or snack. Baked to perfection, they are easy to make and perfect for meal prep.

510 kcal 35 g protein 10 minutes

Ingredients

Eggs 3 large
Red bell pepper 1/4 cup diced
Spinach 1/2 cup chopped
Cheddar cheese 1 oz (28g)
Olive oil 1 tsp

Method

Preheat Oven and Prepare Muffin Tin. Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with 1 teaspoon of olive oil to prevent the egg muffins from sticking.
Tip: Use a pastry brush or paper towel to evenly coat the muffin cups with oil.
Prepare Vegetables. Wash the spinach thoroughly and chop it into small pieces. Dice the red bell pepper into small, uniform cubes to ensure even cooking.
Tip: Remove seeds and white membranes from the bell pepper for a sweeter taste.
Beat the Eggs. Crack the 3 large eggs into a medium-sized bowl. Use a whisk or fork to beat the eggs until the yolks and whites are fully combined and slightly frothy.
Tip: Beating the eggs well will make the muffins fluffy.
Combine Ingredients. Add the diced red bell pepper, chopped spinach, and shredded cheddar cheese to the beaten eggs. Stir gently with a spoon or spatula until all ingredients are evenly mixed.
Tip: Mix just until combined to avoid overworking the eggs.
Fill Muffin Cups. Pour the egg mixture evenly into the greased muffin cups, filling each about 3/4 full to allow room for the muffins to rise while baking.
Tip: Use a spoon or small ladle for easy and even filling.
Bake the Egg Muffins. Place the muffin tin in the preheated oven and bake for 18-20 minutes. The egg muffins are done when they are set in the center and lightly golden on top.
Tip: Check doneness by inserting a toothpick in the center; it should come out clean.
Cool and Serve. Remove the muffin tin from the oven and let the egg muffins cool for 5 minutes. Use a butter knife to gently loosen the edges before removing them from the tin. Serve warm.
Tip: These muffins can be served immediately or stored for later.

Pro tips

For fluffier muffins, add a tablespoon of milk or water to the beaten eggs before mixing.
Use silicone muffin cups for easy removal and less greasing.