Looking for a nutritious breakfast that’s both simple and delicious? These healthy egg muffins are the ultimate grab-and-go option for busy mornings. Packed with fresh veggies, lean protein, and wholesome ingredients, they’re easy to prepare and perfect for meal prepping your week in just 20 minutes. Whether you’re rushing out the door or need a satisfying snack, these muffins deliver great flavor without compromising on health.
Ingredients:
- 8 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup finely chopped onions
- 1/2 cup shredded low-fat cheese (optional)
- 1/4 cup cooked lean turkey or ham (optional)
- Salt and pepper to taste
- Cooking spray or olive oil
Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil.
- In a large bowl, whisk the eggs until fully blended.
- Stir in the bell peppers, spinach, onions, cheese, and cooked meat if using. Season with salt and pepper.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until the muffins are set and lightly golden on top.
- Let cool for a few minutes before removing from the tin.
Why These Egg Muffins Are a Breakfast Game-Changer
Egg muffins are a fantastic way to enjoy a protein-packed meal without spending too much time cooking in the morning. Plus, they’re customizable—you can swap out vegetables or add your favorite herbs and spices. These muffins reheat well, making them perfect for prepping breakfast in advance.
Meal Prep Tips
Make a batch on Sunday night and store the muffins in an airtight container in the fridge for up to 4 days. For longer storage, freeze them individually and microwave when ready to eat.