Savory Breakfast Egg Muffins with Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · vegetarian, keto, low-carb
181 cal
12g protein
4g carbs
13g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1 medium Red bell pepper
- 1/2 cup, chopped Spinach
- 1/4 cup Shredded cheddar cheese
- 1/2 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- Chop the red bell pepper and roughly chop the spinach.
- In a large bowl, whisk together the eggs, salt, and pepper. Stir in the chopped vegetables and shredded cheese.
- Divide the egg mixture evenly among the muffin cups.
- Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly golden on top.
- Remove from oven and let cool slightly before removing from the tin.
- 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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