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Veggie Egg Muffins (15g Protein!) | Easy Breakfast
Amanda Peterson

Veggie Egg Muffins (15g Protein!)

Revolutionize your mornings with these nutrient-dense veggie egg muffins. Packed with 15 grams of protein per serving and loaded with fresh spinach and bell peppers, this recipe is the ultimate meal prep solution for busy individuals. By balancing whole eggs with egg whites and baking at a gentle temperature, these muffins achieve a light, velvety texture that stays delicious all week long.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Healthy American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 4 egg whites
  • 1 cup baby spinach, finely chopped
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon avocado oil for greasing
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly with avocado oil.
  2. In a medium skillet over medium heat, lightly sauté the diced peppers and chopped spinach for 2-3 minutes until slightly softened.
  3. In a large mixing bowl, whisk together the eggs and egg whites until well combined.
  4. Season the egg mixture with salt and black pepper to taste.
  5. Divide the sautéed vegetables and crumbled feta cheese evenly among the 12 muffin cups.
  6. Pour the whisked egg mixture over the vegetables and cheese, filling each cup about three-quarters full.
  7. Bake for 20-25 minutes, or until the eggs are set and the tops are slightly golden.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 1 month; reheat in the microwave for 30-45 seconds. Experiment with adding diced mushrooms or onions for extra depth.