High-Protein Veggie and Egg Muffins
High-Protein Veggie and Egg Muffins
Ingredients
For the Muffins
- 6 large eggs
- 3 hard-boiled large eggs, peeled and chopped into 1/2-inch pieces
- 1/4 cup milk, any kind
- 1/2 cup cheddar cheese, shredded
- 1 cup spinach, fresh, finely chopped
- 1/2 cup bell pepper, finely diced (any color)
- 1/4 cup onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon olive oil
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or a small amount of olive oil.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the 6 raw large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min
- 3
Add the chopped hard-boiled eggs, shredded cheddar cheese, finely chopped spinach, diced bell pepper, and diced onion to the egg mixture. Stir gently until all ingredients are evenly distributed.
⏱️ 5 min
- 4
Carefully pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full. You should get 8-10 muffins depending on the size of your muffin cups.
⏱️ 3 min
- 5
Bake for 20-25 minutes, or until the muffins are set, golden brown around the edges, and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375
- 6
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Veggie and Egg Muffins
Ingredients
For the Muffins
- 6 large eggs
- 3 hard-boiled large eggs, peeled and chopped into 1/2-inch pieces
- 1/4 cup milk, any kind
- 1/2 cup cheddar cheese, shredded
- 1 cup spinach, fresh, finely chopped
- 1/2 cup bell pepper, finely diced (any color)
- 1/4 cup onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon olive oil
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or a small amount of olive oil.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the 6 raw large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min - 3
Add the chopped hard-boiled eggs, shredded cheddar cheese, finely chopped spinach, diced bell pepper, and diced onion to the egg mixture. Stir gently until all ingredients are evenly distributed.
⏱️ 5 min - 4
Carefully pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full. You should get 8-10 muffins depending on the size of your muffin cups.
⏱️ 3 min - 5
Bake for 20-25 minutes, or until the muffins are set, golden brown around the edges, and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375 - 6
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min