Description

Kickstart your day with these Loaded Egg Muffins, a delightful blend of eggs, fresh vegetables, and cheese baked to perfection. Ideal for busy mornings or leisurely brunches, these muffins are incredibly versatile. Customize them with your favorite ingredients for a unique flavor every time. Plus, they are gluten-free and perfect for meal prep—make a batch ahead of time and enjoy them throughout the week. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, these savory bites are sure to satisfy.

Ingredients

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nonstick cooking spray
9 large whole eggs
1/4 teaspoon kosher salt
black pepper (to taste)
3 tablespoons thawed frozen spinach (drained)
3 tablespoons diced tomatoes
3 tablespoons diced onion
3 tablespoons diced bell pepper
2 ounces shredded cheddar cheese

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Instructions

Preheat your oven to 350°F.
Generously spray a muffin tin with nonstick cooking spray.
In a mixing bowl, whisk together the eggs, kosher salt, and black pepper until well combined.
Stir in the spinach, tomatoes, onion, bell pepper, and shredded cheddar into the egg mixture.
Pour the mixture into each muffin cup until three-quarters full.
Bake in the preheated oven for 20 to 25 minutes or until set.

Nutrition

Serving Size: 1 muffin (70g)
Calories: 120
Sugar: 1g
Sodium: 220mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 10g
Cholesterol: 210mg