High Protein Egg Muffins
Here’s a complete recipe for High-Protein Egg Muffins, including all the necessary ingredients, equipment, and instructions:
Equipment
- Muffin Tin: To bake the egg muffins.
- Mixing Bowl: To whisk the eggs and combine the ingredients.
- Whisk or Fork: For beating the eggs.
- Measuring Cups: For measuring vegetables and cheese.
- Measuring Spoons: For measuring olive oil and seasoning.
- Spatula: To mix ingredients and transfer them to the muffin tin.
- Oven: To bake the muffins.
Ingredients
- 6 large eggs
- ½ cup egg whites about 4 egg whites or one small carton
- 1 cup spinach fresh or frozen, chopped
- ½ cup bell pepper diced, any color
- ½ cup onion diced
- ½ cup cherry tomatoes halved
- ½ cup shredded cheese cheddar, feta, or your choice
- Salt and pepper to taste
- 1 teaspoon olive oil for greasing the muffin tin
- Optional Add-Ins:
- Cooked sausage or bacon chopped
- Herbs like parsley or cilantro
- Other vegetables zucchini, mushrooms, etc.
Instructions
- Get the Oven Ready: Set your oven to a nice 350°F (175°C).
- Set Up the Muffin Tin: Swipe a muffin tin with some olive oil or grab silicone cups for no-stick muffins.
- Beat the Eggs: Grab a bowl. Make those large eggs and egg whites smooth as silk. Add some salt and pepper.
- Get the Veggies and Cheese In: Time to put in the spinach, bell pepper, onion, tomatoes, and cheese. Stir. Make sure it's all mixed.
- Pour into the Muffin Tin: Fill the muffin tin with the egg and veggies mix, about ¾ per cup.
- Time to Bake: Let them bake for successful 18-20 minutes until they're golden on top.
- Let it Cool then Munch: Let the muffins chill in the tin, be careful when taking them out. Pop them on a wire rack till they're completely cool. Dig in while warm or save some for later in the fridge.
Notes
This recipe provides a nutritious and easy-to-make option for meal prep, packed with protein and vegetables! Enjoy!
