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Healthy Breakfast Egg Muffins

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These Healthy Breakfast Egg Muffins are an easy, customizable, and protein-packed breakfast option. Made with eggs, vegetables, and cheese, they’re perfect for meal prep and on-the-go mornings.

Ingredients

  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped fresh spinach
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup shredded sharp cheddar cheese
  • Nonstick cooking spray

Instructions

  1. Preheat the oven to 350°F. Lightly coat a 12-cup muffin tin with nonstick spray.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Add the spinach, red bell pepper, red onion, and cheese to the bowl. Stir to combine.
  4. Divide the mixture evenly among the muffin cups.
  5. Bake for 24–28 minutes, until the eggs are set and a toothpick inserted in the center comes out clean.
  6. Let cool in the pan for a few minutes before removing. Serve warm or store for later.

Notes

  • Feel free to swap in your favorite vegetables or cheeses.
  • Egg muffins can be stored in the refrigerator for up to 5 days.
  • Freeze for up to 3 months; reheat in the microwave before serving.
  • Use silicone muffin cups or a well-greased metal muffin tin for easy removal.

Nutrition

Find it online: https://yumfamilyrecipes.com/healthy-breakfast-egg-muffins/