Protein-Packed Egg and Vegetable Muffins for Breakfast


Protein-Packed Egg and Vegetable Muffins for Breakfast

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These muffins are a convenient and healthy breakfast option, loaded with eggs and fresh vegetables, ideal for maintaining muscle mass and supporting overall health.

  • Author: Jeannie Jacobs
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 1x
  • Method: Bake
  • Cuisine: American
  • Diet: Diabetic


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


  1. Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
  2. In a bowl, beat the eggs and add in diced vegetables. Season with salt and pepper.
  3. Pour the egg mixture into the muffin tins, filling each about two-thirds full.
  4. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.


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.

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