breakfast · Gluten-Free
Savory Egg Muffins with Veggies
Mini egg muffins loaded with vegetables, perfect for a quick and nutritious breakfast.
- Time
- 30 min
- Serves
- 6
- Calories
- 95
Protein
7 g
Carbs
2 g
Fat
6 g
Per serving. Nutrition is estimated from the ingredients.
Oven
Ingredients
- eggs6
- spinach1 cup, chopped
- tomato1, diced
- bell pepper1/2, diced
- saltto taste
- black pepperto taste
Method
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, whisk the eggs with salt and black pepper.
- 3
Stir in the chopped spinach, diced tomato, and bell pepper.
- 4
Pour the mixture into a greased muffin tin, filling each cup about 3/4 full.
- 5
Bake for 20 minutes until the muffins are set and slightly golden.
- 6
Allow to cool slightly before removing from the muffin tin.
