Quick & Easy Egg Muffins
These Quick & Easy Egg Muffins are a delicious breakfast option! Packed with veggies and protein, they’re perfect for meal prep.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion thinly chopped
- 1 green bell pepper thinly diced
- 1 cup brown mushrooms thinly chopped
- 1 cup spinach chopped
- 8 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add green bell pepper and brown mushrooms, cooking for another 5 minutes. Finally, add spinach and cook until wilted. Remove from heat and cool slightly.
- Step 3: In a large mixing bowl, crack the eggs and whisk until fully combined. Season with sea salt and black pepper.
- Step 4: Gently fold the sautéed vegetables into the beaten eggs, then stir in cheddar cheese until evenly distributed.
- Step 5: Grease your muffin tin and pour the egg mixture into each cup, filling them about 3/4 full.
- Step 6: Bake for 18-20 minutes, or until set and lightly golden on top.
- Step 7: Cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Equipment
- 12-cup muffin tin
- Mixing Bowl
- Skillet
- Whisk
- Measuring cups and spoons
Notes
- Store muffins in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months in a freezer-safe bag or container.
- Thaw overnight in the fridge and reheat in the microwave or oven.