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Veggie loaded egg muffins with bell pepper spinach and cheese on white plate

Veggie Loaded Egg Muffins

High protein veggie loaded egg muffins with 14g protein each, loaded with peppers, spinach, and cheese. Perfect make ahead breakfast.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 10 large eggs
  • 1/4 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup baby spinach chopped
  • 1/2 red bell pepper finely diced
  • 1/2 yellow bell pepper finely diced
  • 1/3 cup red onion finely diced
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup sharp cheddar shredded
  • 1/4 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped

Method
 

  1. Preheat oven to 350F and spray a 12 cup muffin tin generously.
  2. Whisk eggs, milk, salt, pepper, and garlic powder for 60 seconds until airy.
  3. Divide spinach, peppers, onion, tomatoes, cheddar, and feta between the cups.
  4. Pour egg mixture into each cup until 3/4 full.
  5. Bake 20 to 22 minutes until tops are set and lightly golden.
  6. Let rest in pan 5 minutes, then run a knife around each to release.
  7. Store in airtight container for meal prep breakfasts.

Notes

Finely dice the veggies for even cooking. Use whole milk for fluffy texture. Bake at 350F for soft not rubbery muffins.