Description
These protein-packed Egg Muffins are a perfect grab-and-go breakfast or snack. Customizable with your favorite ingredients, they’re a great way to meal prep for the week.
Ingredients
Units
Scale
- 4 slices fried bacon, chopped (or about 1 cup of diced salami)
- 1 medium bell pepper, chopped
- 2/3 cup cheddar cheese
- 1/2 cup spinach, chopped (if frozen, thawed and excess water removed; if fresh, cooked)
- 10 eggs, beaten well
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
Instructions
- Preheat and Prepare: Preheat oven to 375°F. Spray a muffin tin with cooking spray or line with muffin liners.
- Combine Ingredients: In a bowl, combine bacon, bell pepper, cheese, and spinach. Stir in beaten eggs and season with salt and pepper.
- Fill Muffin Cups: Pour mixture into muffin cups, dividing equally.
- Bake: Bake for 15-20 minutes, or until golden and set.
Notes
- Store in an airtight container or freezer bag in the refrigerator for 2-3 days.
- Reheat in the microwave (10-30 seconds) or oven (5-7 minutes at 350°F).
Nutrition
- Serving Size: 1 egg muffin
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 185mg