Ingredients:
• 6 large eggs
• 1/2 cup fresh spinach, chopped
• 1/2 bell pepper (any color), diced
• 1/4 cup onion, diced
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• Cooking spray or olive oil for greasing muffin tin
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil.
2. In a large bowl, whisk together the eggs, salt, and pepper.
3. Add the chopped spinach, diced bell pepper, and diced onion to the egg mixture. Stir to
combine.
4. If using, fold in the shredded cheese.
5. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until the egg muffins are set and lightly golden.
7. Allow to cool for a few minutes before removing from the muffin tin. Enjoy warm or
store in the fridge for quick breakfasts!
Macronutrients (per muffin, makes 6 muffins):
• Calories: ~80
• Protein: ~7g
• Carbohydrates: ~2g
• Fat: ~5g
• Fiber: ~0.5g
Notes:
• You can customize the vegetables based on your preferences—try zucchini, tomatoes, or
mushrooms!
• Store leftovers in the refrigerator for up to 5 days, or freeze for longer storage.
Enjoy your nutritious and portable breakfast!