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Protein-Packed Egg and Vegetable Muffins for Breakfast
- Total Time: 30
- Yield: 12 1x
- Diet: Diabetic
Description
These muffins are a convenient and healthy breakfast option, loaded with eggs and fresh vegetables, ideal for maintaining muscle mass and supporting overall health.
Ingredients
Units
Scale
- 6 large eggs
- 1/2 cup diced spinach
- 1/2 cup diced mushrooms
- 1/2 cup diced bell peppers
- Salt and pepper to taste
- Cooking spray or a little oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
- In a bowl, beat the eggs and add in diced vegetables. Season with salt and pepper.
- Pour the egg mixture into the muffin tins, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
Notes
The vegetable options are endless. I use red bell pepper, broccoli, cube sweet potatoes, butternut squash, asparagus, and carrots. Seasoning options are endless as well.
- Prep Time: 10
- Cook Time: 20
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 39
- Sugar: 0.4 g
- Sodium: 233.5 mg
- Fat: 2.4 g
- Carbohydrates: 0.7 g
- Fiber: 0.2 g
- Protein: 3.3 g
- Cholesterol: 93 mg
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