Recipe Meal Prep: Veggie-Packed Egg Muffin Cups
Today, I’m thrilled to share a delightful, nutritious recipe that’s perfect for meal prep: Veggie-Packed Egg Muffin Cups. This recipe is a personal favorite because it’s a fantastic way to start the day with a protein-rich breakfast that also packs a punch of veggies!
Why Choose This Recipe?
If you’re looking for a quick, healthy breakfast that you can grab on the go, these egg muffin cups are perfect. They’re not only delicious but also customizable to your taste preferences. Plus, they store well, making your morning routine a breeze!
Ingredients
- 6 large eggs
- 1/2 cup of milk
- 1 cup of chopped spinach
- 1/2 cup of diced bell peppers
- 1/4 cup of chopped onions
- 1/2 cup of shredded cheddar cheese
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray.
- In a large bowl, whisk together eggs and milk until well combined. Season with salt and pepper.
- Add spinach, bell peppers, onions, and cheese to the egg mixture. Stir to distribute the vegetables evenly.
- Pour the egg mixture into the muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the tops are firm to the touch and eggs are cooked through.
- Allow to cool for a few minutes before removing from the muffin tin. Serve warm or let cool completely and store in an airtight container in the refrigerator.
Preparation and Cooking Time
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
Serving Size
This recipe makes 12 egg muffin cups, ideal for serving 4 people if you’re considering 3 muffins per person.
Nutritional Information and Health Benefits
| Nutrient | Quantity per serving | Benefits |
|---|---|---|
| Protein | 12g | Helps in muscle repair and growth |
| Vitamin C | 24mg | Boosts immune system and skin health |
| Fiber | 2g | Enhances digestive health |
The choice of ingredients like spinach and bell peppers not only adds vibrant colors and textures but also ensures that you’re getting a good dose of vitamins and minerals. These ingredients are excellent for maintaining overall health and vitality.
Tips and Variations
Feel free to swap out vegetables based on what’s in season or what you have on hand. Mushrooms, tomatoes, or zucchini make great additions or substitutions. For a dairy-free version, skip the cheese or use a plant-based cheese alternative.
Thank you for visiting Easy Peasy Recipe! I hope you enjoy making and eating these Veggie-Packed Egg Muffin Cups. For more tasty and straightforward recipes, keep exploring our site!
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Recipe Meal Prep: Veggie-Packed Egg Muffin Cups
Prep time: 10 min
Servings: This recipe serves 4 people.
Calories: 108Kcal
Cuisine: American
Ingredients
6 large eggs,
1/2 cup of milk,
1 cup of chopped spinach,
1/2 cup of diced bell peppers,
1/4 cup of chopped onions,
1/2 cup of shredded cheddar cheese,
Salt and pepper to taste,
Non-stick cooking spray.
Instruction :
Preheat your oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray. In a large bowl, whisk together eggs and milk until well combined. Season with salt and pepper. Add spinach, bell peppers, onions, and cheese to the egg mixture. Stir to distribute the vegetables evenly. Pour the egg mixture into the muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 20-25 minutes, or until the tops are firm to the touch and eggs are cooked through. Allow to cool for a few minutes before removing from the muffin tin. Serve warm or let cool completely and store in an airtight container in the refrigerator.
