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Healthy Breakfast Egg Muffin Cups

Protein-packed vegetable egg muffins perfect for meal prep and quick, low-carb breakfasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Egg Mixture
  • 10 eggs large
  • 0.25 cup milk
  • 1 cup spinach chopped
  • 0.5 cup red bell pepper diced
  • 0.5 cup onion diced
  • 0.5 cup cheddar cheese shredded
  • 0.5 cup turkey sausage cooked and diced, optional
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
  2. Whisk eggs, milk, salt, pepper, and garlic powder until combined.
  3. Divide chopped vegetables, cheese, and optional meat evenly among muffin cups.
  4. Pour egg mixture into each cup until 3/4 full.
  5. Bake 18–22 minutes until centers are set.
  6. Cool slightly before removing and serve or store.

Notes

Store refrigerated up to 4 days or freeze up to 2 months.