Hey, busy bees! 🐝 Looking for a quick, healthy breakfast that’s both delicious and easy to make? Let me introduce you to my Veggie-Packed Egg Muffins! These little bites of heaven are perfect for those mornings when you’re running out the door but still want something nutritious to start your day. They’re loaded with fresh veggies, packed with protein, and baked to perfection in just one muffin tin. The best part? You can make them ahead of time and grab them on the go! Whether you’re meal prepping for the week or need a quick snack, these egg muffins are your new best friend. Say goodbye to boring breakfasts and hello to a tasty, veggie-packed start to your day! 🥚🌿✨
Ingredients:
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, diced
- 1/4 cup bell peppers, diced
- Salt and pepper to taste
- Olive oil spray
Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C) and spray a muffin tin with olive oil.
- Whisk the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Add in the chopped veggies and mix well.
- Fill and Bake: Pour the egg mixture into the muffin tin, filling each cup about 3/4 full. Bake for 15-20 minutes or until the muffins are set and lightly golden.
- Grab and Go: Let them cool slightly, then enjoy! You can also store these in the fridge for a quick, protein-packed breakfast throughout the week.
The best part is, there are 5 other delicious, healthy, & easy to make breakfast meals included in my free eBook below:
Click here for your FREE tasty & healthy breakfast recipe book!
Until next time, thanks for reading!
❤️Kasia