Egg Muffins with Veggies

Egg Muffins with Veggies

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Our Egg Muffins with Veggies are the perfect on-the-go breakfast or snack that’s not only nutritious but delicious. These low-carb, gluten-free muffins are packed with fresh vegetables and protein, making them ideal for busy mornings or a quick midday boost.


  • 6 large eggs (approximately 10.5 oz or 300g)
  • 1 cup chopped spinach (1.1 oz or 30g)
  • 1/2 cup diced bell peppers (2.6 oz or 75g)
  • 1/4 cup diced onions (1.4 oz or 40g)
  • 1/2 cup shredded cheddar cheese (2 oz or 50g), optional
  • Salt and pepper, to taste
  • Oil or cooking spray, for greasing


  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with oil or cooking spray.
  2. In a large bowl, whisk the eggs until smooth. Add spinach, bell peppers, onions, and cheddar cheese. Season with salt and pepper and mix well.
  3. Pour the egg mixture evenly into the muffin tins, filling each about two-thirds full.
  4. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
  5. Allow to cool slightly before removing from the tin. Serve warm or store in the refrigerator for up to 4 days.

Nutritional Information

Per Muffin:
Calories: 90
Protein: 7g
Carbohydrates: 3g
Fat: 6g
Fiber: 1g
Sugar: 1g

Health Benefits

Egg Muffins with Veggies provide a high-protein, low-calorie option that's filled with vitamins and minerals from fresh vegetables. These muffins are great for weight management, provide sustained energy, and can help maintain muscle mass. They’re also incredibly versatile, allowing you to mix in different veggies according to your taste and nutritional needs.

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