Description
These gluten free high protein egg muffin cups are a quick and easy breakfast option, packed with nutrients and flavor.
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk the eggs until well beaten.
- Add the chopped spinach, diced bell pepper, diced onion, and cheese (if using) to the eggs.
- Season with salt and pepper, and mix well.
- Grease a muffin tin with cooking spray or oil.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Let cool for a few minutes before removing from the muffin tin.
- Serve warm or store in the refrigerator for a quick breakfast option throughout the week.
Notes
- These muffins can be customized with your favorite vegetables or proteins.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for a quick breakfast.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg