Spinach Egg Muffins

In recent years, breakfast muffins have surged in popularity as a convenient, nutritious, and delicious way to start the day. These portable meals cater to the fast-paced lifestyles of many, allowing individuals to enjoy a wholesome breakfast even on the busiest mornings. Among the myriad of muffin options available, Spinach Egg Muffins stand out as a particularly appealing choice. They are not only easy to make but also packed with nutrients, making them an excellent addition to any breakfast repertoire.

Start your day off right with these delicious Spinach Egg Muffins! Packed with fresh spinach, colorful bell peppers, and cheese, they're a nutritious and satisfying breakfast option. Easy to make and perfect for meal prep, these muffins can be enjoyed warm or stored for a quick grab-and-go meal throughout the week. Just whip up the egg mixture, bake, and you'll have 12 delightful muffins ready in just 30 minutes. Try this recipe for a healthy start to your mornings!

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Ingredients

6 large eggs

1 cup fresh spinach, chopped

1/2 cup bell pepper, diced (any color)

1/2 cup onion, finely chopped

1/2 cup shredded cheese (cheddar, feta, or your favorite)

1/4 cup milk (or a dairy-free alternative)

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Cooking spray or muffin liners

Instructions

Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with muffin liners.

In a large mixing bowl, whisk together the eggs and milk until well combined.

Stir in the chopped spinach, diced bell pepper, and onion until evenly distributed.

Add the shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are incorporated.

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake for 18-20 minutes, or until the muffins are set in the center and lightly golden on top.

Remove from the oven and let cool for a few minutes before gently removing the muffins from the tin.

Serve warm or let them cool completely and store in an airtight container in the fridge for a quick grab-and-go breakfast.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins