Egg and Veggie Breakfast Muffin Prep
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · vegetarian, keto, low-carb
176 cal
13g protein
4g carbs
12g fat
per serving · estimated
Ingredients
- 4 large eggs
- 3/4 cup baby spinach, chopped
- 1 red bell pepper, diced
- 1/4 cup shredded cheddar cheese
- 1/4 cup green onions, sliced
- 1/4 cup whole milk
- 1/4 tsp salt
- 1/4 tsp black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375F and grease a 12-cup muffin tin well.
- Whisk eggs with milk, salt, and pepper until smooth.
- Stir in spinach, bell pepper, green onions, and cheese.
- Divide the mixture evenly among the 12 cups.
- Bake 20 minutes until puffed and set in the center.
- Cool, then store in containers for grab-and-go breakfasts.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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