Veggie-Packed Egg Muffins
These savory and nutritious egg muffins are loaded with high-quality fats, proteins, and fiber to kickstart your day. Packed with veggies, they are easily digestible and can be stored in the fridge for a couple of days. With their convenient bite-size portions, they make a quick and satisfying breakfast!
ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 cup spinach, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup onion, finely chopped
- 1/4 cup shredded cheddar cheese
- 2 tablespoons ground flaxseed
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a muffin tin.
- 2.
In a skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and spinach until tender.
- 3.
In a bowl, whisk together eggs, milk, salt, and black pepper.
- 4.
Add the sautéed vegetables, shredded cheese, and ground flaxseed to the egg mixture. Stir well to combine.
- 5.
Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- 6.
Bake for 18-20 minutes or until set and lightly golden.
- 7.
Allow the muffins to cool before removing them from the tin. Store in an airtight container in the fridge for up to three days.
- 8.
Enjoy them cold or gently reheat in the microwave for a quick breakfast option.
