Ingredients
Scale
12 large eggs
1 cup shredded cheddar cheese
1/2 cup diced bell peppers
1/4 cup chopped fresh spinach
1/4 cup milk (dairy or non-dairy)
Pinch of salt and black pepper
Instructions
Preheat oven to 375°F (190°C)
Lightly grease a 12-cup muffin tin with oil
In a bowl, whisk eggs with milk, salt, and pepper
Stir in shredded cheese, diced bell peppers, and spinach
Divide mixture evenly between prepared cups
Bake for 18-20 minutes until tops are golden and centers are set
Cool completely before storing
Notes
Make ahead and freeze in airtight containers for up to 3 months
Swap vegetables for zucchini, tomatoes, or mushrooms
Use vegan cheese alternative if avoiding animal products
Best served at room temperature or lightly reheated
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg