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5 stars (1 review)

Healthy Breakfast Egg Muffins

These east, prep-ahead veggie egg muffins are my favorite breakfast on the go! They are gluten-free and oh so delicious!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: breakfast muffins, egg muffins, healthy breakfast, high protein breakfast, vegetarian breakfast
Servings: 12 muffins
Calories: 82kcal
Author: Shuang Shuang Liang

Ingredients

  • 9 eggs
  • 3/4 cup chopped bell peppers
  • 3/4 cup chopped spinach
  • 3/4 cup chopped mushrooms
  • 1/2 cup cheese optional
  • 1/4 tsp chili powder
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350 F
  • Lightly spray the muffin pan (or silicon muffin cups) with some olive oil. Chop up all the veggies and divide them up among the cups (about halfway full)
  • Whisk together the eggs, salt, pepper, and chili powder until well combined
  • Fill each muffin cup a little over three-quarters of the way to the top with the egg mixture
  • Sprinkle cheese (if using any) evenly over the tops of the cups. Stir well with a fork
  • Bake for 20 minutes. Let it cool. Then peel off the muffin cups. 
  • Serve with avocado, hot sauce on top, and/or with potato hash. Enjoy!

Nutrition

Serving: 1g | Calories: 82kcal | Carbohydrates: 2g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 145mg | Sodium: 121mg | Fiber: 1g | Sugar: 1g