Are you tired of boring breakfast routines and looking for a quick, nutritious morning meal that will kickstart your day? Look no further! These Clean Eating Scrambled Egg Muffins are about to become your new breakfast obsession. Packed with protein, colorful vegetables, and bursting with flavor, these portable powerhouses are not just a meal – they're a game-changer for busy mornings, meal preppers, and health-conscious food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or line with silicone muffin liners to prevent sticking.
- Wash and prepare your vegetables. Dice the bell peppers and onions into small, uniform pieces. Roughly chop the fresh spinach leaves.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add the diced bell peppers, onions, and chopped spinach to the whisked eggs. Season with salt and black pepper, stirring to distribute the vegetables evenly.
- If using cheese, gently fold the shredded cheese into the egg and vegetable mixture.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and have a light golden color on top.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. This helps them set and makes removal easier.
- Gently remove the egg muffins from the tin using a small spatula. Serve warm or allow to cool completely for meal prep storage.
Tips
- Use fresh, high-quality eggs for the best flavor and texture.
- Ensure your vegetables are finely and uniformly chopped for even distribution.
- Don't overfill the muffin cups - leave about 1/4 inch of space for the eggs to rise.
- For extra flavor, experiment with different cheese varieties or add herbs like basil or chives.
- These muffins can be stored in the refrigerator for up to 4 days, making them perfect for meal prep.
- For a protein boost, consider adding diced ham, bacon, or cooked chicken to the mixture.
- Use silicone muffin liners or generously grease the tin to prevent sticking.
- Let the muffins cool slightly before removing to maintain their shape.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 2g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 95mg
