High Protein Vegetable Egg Muffins
Kickstart your day with these High Protein Vegetable Egg Muffins, the ultimate make-ahead breakfast packed with flavor and nutrients! Featuring a combination of fluffy eggs, fresh vegetables like red bell pepper, spinach, and juicy cherry tomatoes, and optional shredded cheddar cheese for an extra protein boost, these muffins are a low-carb and keto-friendly option designed to fuel your mornings. Easy to prep in just 15 minutes and baked to perfection in under 20 minutes, they’re perfect for busy mornings or meal prep enthusiasts. Lightly seasoned with salt and pepper, these savory muffins are both wholesome and versatile, offering a delicious way to incorporate more veggies into your diet. Serve warm or enjoy cold for a satisfying snack, and store leftovers in the fridge for a quick grab-and-go breakfast throughout the week. Healthy, convenient, and bursting with flavor, these egg muffins are a protein-packed powerhouse!
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Recipe Information
Ingredients
- 12 large Eggs
- 0.25 cup Milk (any variety, such as skim or unsweetened almond milk)
- 1 medium Red bell pepper, diced
- 2 cups Spinach, finely chopped
- 0.5 cup Cherry tomatoes, quartered
- 0.5 cup Cheddar cheese, shredded (optional for added protein)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil or non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or non-stick cooking spray.
In a large mixing bowl, crack all 12 eggs and whisk them together with the milk until fully combined.
Add the salt and black pepper to the egg mixture and whisk again.
Evenly distribute the diced red bell pepper, chopped spinach, and cherry tomatoes into the prepared muffin tin cups.
Sprinkle the shredded cheddar cheese on top of the vegetables (if using).
Pour the egg mixture into each muffin cup, filling them about three-quarters full.
Carefully transfer the muffin tin to the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed up and fully set in the center.
Once done, remove the muffin tin from the oven and let the muffins cool slightly before using a knife or spatula to loosen them from the cups.
Serve warm or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds before serving, if desired.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2292 mg | 764% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.0 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 996 mg | 77% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2078 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
