Savory Breakfast Egg Muffins with Vegetables

American · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 1 medium Red bell pepper
• 1 cup, chopped Spinach
• 1/2 cup Shredded cheddar cheese
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Method

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. Chop the red bell pepper and roughly chop the spinach.
3. In a large bowl, whisk together the eggs, salt, and pepper. Stir in the chopped vegetables and shredded cheese.
4. Divide the egg mixture evenly among the muffin cups.
5. Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly golden on top.
6. Remove from oven and let cool slightly before removing from the tin.
7. Serve warm or at room temperature, with optional sides like fresh fruit or toast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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