Directions
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or olive oil.
In a large bowl, whisk together the eggs and milk until smooth and well combined. Add spinach, bell peppers, onions, shredded cheese, garlic powder, oregano, salt, and black pepper, then mix everything together.
Pour the egg mixture evenly into the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on top.
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Let them cool for a few minutes before removing from the pan. Serve warm or store for later.
Why You’ll Love This Recipe
These egg muffins are healthy, low-carb, and high in protein, making them perfect for breakfast meal prep. They are customizable, so you can add your favorite vegetables or proteins like turkey, chicken, or bacon.
Tips for Best Results
- Use silicone muffin liners for easy removal
- Don’t overfill the cups to avoid spilling
- Store in the fridge for up to 4 days
- Reheat in the microwave for 20–30 seconds
Conclusion
These Healthy Egg Muffins are simple, nutritious, and perfect for busy lifestyles. Make a batch ahead of time and enjoy a delicious homemade breakfast anytime.
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