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Savory Egg Muffins

These Savory Egg Muffins are nutritious and easy to make, perfect for a quick breakfast or meal prep with a delightful combination of eggs, vegetables, and cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the muffins
  • 6 large eggs For structure and creaminess
  • 1 cup spinach, chopped For color and tenderness
  • 1/2 cup bell peppers, diced For sweet-vegetable contrast
  • 1/2 cup onion, diced For aromatic flavor
  • 1/2 cup cheese (cheddar or feta) For savory tang
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and position a rack in the middle.
  2. In a large bowl, crack and whisk the eggs until fully combined and slightly foamy. Season with salt and pepper.
  3. Stir in the chopped spinach, diced bell peppers, diced onion, and cheese until evenly mixed.
  4. Grease a 12-cup muffin tin thoroughly with oil or nonstick spray. Pour the egg mixture into each cup, filling them about 2/3–3/4 full.
Baking
  1. Bake for 15–20 minutes, checking at 15 minutes. The muffins are done when the tops are set and no longer glossy.
  2. Let cool in the tin for 3–5 minutes before removing.
  3. Serve warm, or allow to cool completely for meal prep.

Notes

These egg muffins can be stored in an airtight container in the fridge for up to 4 days. They can be microwaved for 30–60 seconds or reheated in the oven at 325°F for 6–8 minutes. They also freeze well for up to 2 months.