Veggie Egg Breakfast Muffins Recipe – Easy High Protein Breakfast

 

Veggie Egg Breakfast Muffins

This Veggie Egg Breakfast Muffins from tinsuf is a quick, healthy, and protein-packed breakfast that’s perfect for busy mornings. Made with fluffy eggs, fresh vegetables, and melted cheese, these savory muffins are easy to meal prep and delicious any time of the day.

Ingredients

• 6 large eggs, beaten
• ½ cup whole milk
• 1 cup fresh spinach, chopped
• ½ cup red bell pepper, diced
• ¼ cup onion, finely chopped
• ½ cup shredded cheddar cheese
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Non-stick cooking spray or oil

Directions

Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. In a large bowl, whisk together the eggs and milk until smooth. Add the spinach, bell pepper, onion, cheddar cheese, garlic powder, salt, and black pepper, then stir until combined. Divide the mixture evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 20 minutes, or until the centers are set and the tops are lightly golden. Let the muffins cool for 5 minutes before removing them from the pan. Serve warm or store for later.

This Veggie Egg Breakfast Muffins from tinsuf is a simple make-ahead breakfast that’s loaded with flavor and nutrition—save this recipe and follow tinsuf for more easy homemade treats.