Egg Muffins
These muffins will be your go-to, easy to prep for the week ahead, breakfast meal or snack. They’re full of protein, to give you the energy you need to start the day off great. They’re delicious and healthy with a few sneaky veggies inside. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
Scale
- 10 eggs
- 1/2 tsp salt
- 1/8th tsp pepper
- 1/2 cup red capsicum
- 1/2 cup cheese, shredded
- 1/4 cup baby spinach, diced
Instructions
- Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Wash and dice capsicum in small pieces.
- Wash and roughly chop spinach.
- Grease each muffin hole with soft/melted butter and some paper towel or a pastry brush to coat well.
- Add eggs into mixing bowl first and whisk well to incorporate.
- Add remaining ingredients into mixing bowl and mix well with a wooden spoon.
- Pour mixture into greased muffin tins.
- Place into preheated oven for 13 minutes, touch the center, if they spring back in the middle they are cooked however, if not pop them back in for another couple of minutes and check again.
- Once cooked, let them cool for a couple of minutes and then pop them out and onto a cooling rack.
- Serve immediately or cool, then place into an airtight container in the fridge for up to three days.
Notes
- Make sure to grease the muffin tin well so the muffins don’t stick to it.
- These store in the fridge for 3-4 days or freezer for up to 3 months.
Find it online: https://thespinningspoon.com/egg-muffins/