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Easy High-Protein Veggie and Cheese Egg Muffins

Three golden brown spinach egg muffin bites served on a white plate near a window.
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Prepare simple, high-protein egg muffins using vegetables and cheese for quick, make-ahead breakfasts.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1/2 cup chopped spinach
  • 1/2 cup chopped bell pepper (any color)
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray or butter for greasing

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or butter.
  2. In a large bowl, whisk the eggs and milk together until well combined and slightly frothy.
  3. Stir in the chopped spinach, bell pepper, salt, and pepper.
  4. Divide the cheese evenly among the 12 muffin cups.
  5. Pour the egg mixture over the cheese in each cup, filling them about three-quarters full.
  6. Bake for 15 to 18 minutes, or until the egg muffins are set and a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before removing them.

Notes

  • For meal prepping, store cooled egg muffins in an airtight container in the refrigerator for up to 4 days.
  • You can freeze these muffins for longer storage; wrap them individually and freeze for up to 2 months. Reheat from frozen in the microwave for 60-90 seconds.
  • Substitute your favorite cooked meat, like crumbled sausage or diced ham, for some of the vegetables.

Nutrition

Find it online: https://eatableempress.com/easy-egg-muffin-recipe-for-meal-prep/