Cheesy Spinach and Vegetable Egg Muffins are a delicious and nutritious breakfast or snack option. Here’s a simple recipe for you to try:Ingredients:
- 6 large eggs
- 1 cup chopped spinach (fresh or frozen, thawed and drained)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Cooking spray or olive oil for greasing the muffin tin
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or a small amount of olive oil.
- In a mixing bowl, crack the eggs and beat them well. Season with salt and pepper according to your taste.
- Add the chopped spinach, diced bell peppers, tomatoes, and red onion to the beaten eggs. Mix everything together until well combined.
- Distribute the vegetable and egg mixture evenly among the muffin tin cups.
- Sprinkle shredded cheddar cheese on top of each muffin cup.
- Bake in the preheated oven for about 15-20 minutes or until the egg muffins are set and the tops are golden brown.
- Allow the muffins to cool for a few minutes before removing them from the muffin tin.
- Serve the Cheesy Spinach and Vegetable Egg Muffins warm and enjoy!
These egg muffins are not only tasty but also customizable. Feel free to add other vegetables or ingredients like mushrooms, diced ham, or feta cheese based on your preferences. They are great for meal prep, as you can make a batch in advance and refrigerate or freeze for quick and easy breakfasts throughout the week.
