Start your day right with our Egg and Vegetable Muffin Cups. Packed with protein and colorful veggies, these muffin cups make a nutritious and convenient breakfast option.
Egg and Vegetable Muffin Cups
Looking for a healthy and delicious breakfast idea? Try our Egg and Vegetable Muffin Cups, a delightful combination of fluffy eggs and a medley of diced bell peppers, zucchini, red onion, and spinach.
These portable and customizable muffin cups are perfect for meal prep or busy mornings. Enjoy a protein-packed breakfast that will keep you energized throughout the day.
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Egg and Vegetable Muffin Cups
Ingredients
- 6 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup diced zucchini
- 1/4 cup diced red onion
- 1/4 cup chopped spinach
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: chopped fresh herbs (such as parsley or chives) for garnish
Nutritional Information (Per Serving)
- Calories: 120
- Protein: 10g
- Carbohydrates: 3g
- Fiber: 1g
- Fat: 8g
- Sugar: 1g
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
- Divide the diced bell peppers, zucchini, red onion, and chopped spinach evenly among the muffin cups.
- Pour the beaten eggs over the vegetables, filling each cup about 3/4 full.
- Sprinkle shredded cheddar cheese on top of each muffin cup.
- Bake in the preheated oven for 15-20 minutes or until the eggs are set and the muffin cups are golden brown.
- Allow the muffin cups to cool slightly before removing them from the tin.
- Garnish with chopped fresh herbs, if desired, and serve warm.
Service Suggestion
- Serve with a side of fresh fruit or a mixed green salad for a well-rounded breakfast.
- Pair with a cup of hot coffee or your favorite herbal tea for a comforting morning beverage.
Notes
- Add cooked and crumbled bacon or diced ham for an extra burst of flavor.
- Make a batch ahead of time and store them in the refrigerator for quick and easy breakfasts on-the-go.