Description

Transform your mornings with these vibrant and nutritious egg muffins, packed with fresh veggies and protein. Perfect for busy weekdays or leisurely brunches, these muffins are not only delicious but also customizable to suit your taste. Say goodbye to chaotic breakfasts and hello to effortless morning routines!

Ingredients

Scale

6 large eggs
1 cup rolled oats
1 cup fresh spinach, chopped
1/2 cup cherry tomatoes, halved
1/2 cup bell peppers, diced (red, yellow, or green)
1/4 cup feta cheese (optional)
1 tbsp extra virgin olive oil
Salt and pepper to taste
Fresh herbs (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin.
In a bowl, whisk together the eggs until frothy, then add olive oil.
Fold in spinach, tomatoes, bell peppers, and cheese until combined.
Pour the mixture into the muffin tin, filling each cup three-quarters full.
Bake for 20-25 minutes until golden brown and puffed.
Allow to cool slightly before removing from the tin.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (60g)
Calories: 90
Sugar: 2g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 7g
Cholesterol: 180mg

Keywords: Customize by adding your favorite vegetables or spices like cumin or paprika. Store leftovers in airtight containers in the fridge for up to five days. Reheat gently before serving.