Description
Savory egg muffins deliver a protein-packed breakfast punch straight from Mediterranean kitchens. Packed with fresh herbs, vegetables, and cheese, these portable delights offer a quick, nutritious morning meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 6 large eggs
- 1 cup diced ham or cooked bacon (optional)
Vegetables:
- 1 cup diced bell peppers
- 1 cup chopped fresh spinach
Dairy and Seasonings:
- 1 cup shredded cheese (cheddar or feta)
- Salt to taste
- Black pepper to taste
Instructions
- Warm the oven to 375°F (190°C) and coat a muffin tin thoroughly with nonstick cooking spray to prevent sticking.
- Heat a skillet over medium flame and sauté diced bell peppers and chopped spinach for 3-4 minutes, allowing vegetables to soften and release their moisture.
- Crack eggs into a spacious mixing bowl and whisk vigorously until the mixture becomes light and aerated, creating a frothy texture.
- Season the egg mixture with salt and freshly ground black pepper to enhance the overall flavor profile.
- Gently incorporate the sautéed vegetables and shredded cheese into the whisked eggs, ensuring even distribution throughout the mixture.
- Carefully pour the egg blend into the prepared muffin cups, filling each compartment approximately three-quarters full to allow room for rising.
- Optional: Sprinkle an additional layer of cheese on top of each muffin for extra richness and visual appeal.
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, watching for a golden-brown surface and slightly puffed appearance.
- Remove from oven and let the egg muffins rest for a few minutes to set and cool slightly before serving.
Notes
- Customize the veggies based on seasonal availability or personal preference, trying combinations like mushrooms, zucchini, or kale for variety.
- Prep ingredients ahead of time and store in containers for quick morning assembly, making breakfast preparation super fast and convenient.
- Make these egg muffins low-carb or keto-friendly by eliminating any starchy vegetables and focusing on high-protein, low-carb ingredients.
- Freeze individual muffins in sealed containers for up to one month, creating grab-and-go breakfast options that can be quickly reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 170 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 185 mg