Description
High Protein Egg Muffins are a nutritious and convenient breakfast option, perfect for busy mornings or meal prep. These muffins are packed with protein, vegetables, and flavors, making them a healthy way to start your day. They’re customizable with your favorite veggies and cheeses, and are both keto-friendly and gluten-free.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/4 cup onions, diced
- 1/2 cup shredded cheese (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together eggs and milk. Stir in spinach, bell peppers, onions, and cheese. Season with salt and pepper.
- Pour the mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Let cool for a few minutes before removing from the tin. Serve warm.
Notes
- Customize with your favorite vegetables or add cooked bacon or sausage for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave when ready to eat.
Nutrition
- Serving Size: This serving size is based on the recipe yielding 12 muffins in total. Adjustments can be made depending on individual dietary needs or preferences.
- Calories: 70
- Sugar: 1
- Sodium: 75
- Fat: 4
- Saturated Fat: 1,5
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 6
- Cholesterol: 95