Savory Egg Muffins for Meal Prep

These easy and nutritious savory egg muffins are perfect for meal prep, packed with protein and veggies for a wholesome breakfast.

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 320 kcal

Ingredients

8 large eggs whisked
1 cup spinach fresh, chopped
0.5 cup bell pepper diced
0.5 cup onion diced
0.5 cup cheddar cheese shredded
0.5 cup mushrooms sliced
0.5 teaspoon salt to taste
0.25 teaspoon black pepper to taste

Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin with non-stick spray.
In a large mixing bowl, whisk the eggs until well blended.
Add the chopped spinach, diced bell pepper, diced onion, sliced mushrooms, and shredded cheddar cheese to the eggs.
Season the mixture with salt and black pepper, stirring until all ingredients are evenly combined.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for about 20 minutes, or until the muffins are set and lightly golden on top.

Notes

Let the muffins cool completely before storing them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; simply reheat in the microwave or oven before serving.