Name: Veggie-Packed Egg Muffin Bites
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 6 large eggs; 1 cup green bell pepper, diced; 1 cup mushrooms, chopped; 1 cup yellow onion, diced; Salt, to taste; Hot sauce, optional for serving; 2 cups baby spinach, roughly chopped; 1 cup red bell pepper, diced; 2 cloves garlic, minced

Egg Muffin

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Enjoy a nutritious and tasty breakfast with these Veggie-Packed Egg Muffin Bites. Each serving is low in calories and loaded with vegetables, perfect for starting your day on the right foot. Easy to make ahead of time and reheat during busy mornings.

Eggs

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Paleo

Whole 30

Oils

milliliter

olive oil

gram

eggs

Fresh Vegetables

green bell pepper

Mushrooms

mushroom

yellow onion

Seasonings

salt

Condiments

hot sauce

Baby Spinach

red bell pepper

garlic

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Magnesium

Minerals

Calcium

Vitamin C

Vitamins

Vitamin K

Vitamin E

Riboflavin (B2)

Alpha-carotene

Vitamin A

Beta-carotene

Trans fatty acids

Vitamin D

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Manganese

Selenium

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Iron

Phosphorus

Potassium

Sodium

Zinc

Copper

Enjoy a delicious keto, low carb breakfast with these easy-to-make Savory Ham & Egg Muffin Cups. Perfect for meal prep or serving a crowd, these delightful cups will become a go-to breakfast favorite.

Savory Ham & Egg Muffin Cups

Whip up a tasty batch of these Savory Ham and Cheese Egg Bites for a protein-packed, low carb breakfast. With oven-baked cheddar and ham mingled within fluffy egg whites, you won't believe how easy they are to make for a grab-and-go breakfast!

Savory Ham and Cheese Egg Bites

Packed with wholesome ingredients these savory egg muffins offer a flavorful and healthy start to your day. Made with fresh egg whites, turkey sausage, vibrant bell peppers, nutrient-dense spinach, sweet cherry tomatoes and onion, these muffins are not only tasty but also high in protein and low in calories. They're perfect for anyone looking for a quick, nutritious breakfast option.

Savory & Light Veggie-Packed Egg Muffins

Create a delightful brunch that's both low-carb and delicious with these keto-friendly cheesy bacon-wrapped egg muffins. They're easy to make and perfect for a grab-and-go breakfast!

Cheesy Bacon-Wrapped Egg Muffins

Start your day right with these delightful Cheesy Herb Sweet Potato and Egg Muffin Cups. Grated sweet potatoes mixed with fragrant thyme and onion powder form a crunchy cup filled with a perfectly baked egg, all topped off with a sprinkle of Pecorino cheese. A truly nutritious and appealing breakfast treat.

Cheesy Herb Sweet Potato and Egg Muffin Cups

Get your morning started with a burst of flavor and nutrition with these Protein-Packed Veggie Egg Muffins. Loaded with egg whites, vibrant bell peppers, spinach, and turkey sausage, these muffins offer a hearty and healthy start to the day. Easy to prepare and ideal for those who love a balanced breakfast, and all at under 50 calories per muffin. Perfect for diets like Whole30 and Paleo.

Protein-Packed Veggie Egg Muffins

These Cheesy Savory Egg and Sausage Bites are a tasty and convenient low carb breakfast option that you can enjoy at home or on the go. Prepare them ahead of time and freeze them for a delicious low carb breakfast whenever you need one.

Cheesy Savory Egg and Sausage Bites

Tuck into a delicious breakfast with these make-ahead, freezer-friendly egg cups chock-full of protein-rich ingredients - sausage, fresh spinach and cheese. With all the flavor jammed into a portable cup, these can easily be enjoyed as a quick weekday breakfast or a leisurely weekend bite.

Cheesy Sausage and Spinach Egg Cups

Veggie-Packed Egg Muffin Bites

Baking Goods

Dairy

Produce

Condiment & Toppings

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Preheat your oven to 350 degrees F (175 degrees C) and coat a 12-cup non-stick muffin tin with cooking spray.

Heat a large non-stick skillet over medium heat. Add olive oil, red bell pepper, green bell pepper, and onion. Cook for 5-7 minutes, stirring occasionally, until the peppers are tender.

Add the chopped spinach and mushrooms to the skillet and cook for an additional 2 minutes.

Stir in minced garlic during the last 30 seconds of cooking. Season the mixture with salt to taste, and then remove the skillet from the heat.

In a large bowl, whisk together the 6 large eggs. Stir in the cooked vegetable mixture to combine.

Divide the egg and veggie blend evenly among the prepared muffin tin cups.

Bake for 20-25 minutes, or until the muffin bites are firm to the touch and appear cooked through.

Allow the muffin bites to cool slightly before serving. Optionally, drizzle with hot sauce for an added kick.

Veggie-Packed Egg Muffin Bites

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