Egg Muffins with Spinach, Bell Pepper, and Cheese are a convenient, nutritious, and delicious breakfast option. Packed with fresh vegetables and melted cheese, these protein-rich muffins are perfect for meal prepping or grabbing on the go. Easy to customize and quick to bake, they make a wholesome start to your day or a satisfying snack anytime.

Ingredients:

• 6 large eggs
  
  

• 1/4 cup milk
  
  

• 1 cup fresh spinach, chopped
  
  

• 1/2 cup bell pepper, diced (any color)
  
  

• 1/2 cup shredded cheddar cheese
  
  

• 1/4 teaspoon salt
  
  

• 1/4 teaspoon black pepper
  
  

• Cooking spray or butter for greasing
  
  

Directions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or butter.
   
   

2. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
   
   

3. Stir in chopped spinach, diced bell pepper, and shredded cheese.
   
   

4. Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
   
   

5. Bake for 18-20 minutes or until the egg muffins are set and lightly golden on top.
   
   

6. Let cool slightly before removing from the tin. Serve warm or store in the fridge for up to 4 days.
   
   

Nutritional Information (per muffin, approx., makes 12):

• Calories: 90 kcal
  
  

• Total Fat: 6 g
  
  

• Saturated Fat: 2.5 g
  
  

• Cholesterol: 100 mg
  
  

• Sodium: 150 mg
  
  

• Total Carbohydrates: 2 g
  
  

• Dietary Fiber: 0.5 g
  
  

• Sugars: 1 g
  
  

• Protein: 7 g