Start your day with a burst of flavor and nutrition with our savory egg muffins deluxe recipe! Packed with vibrant vegetables, protein-rich cottage cheese (optional), and wholesome eggs, these muffins are the perfect grab-and-go breakfast or snack option. Whether you're rushing out the door or enjoying a leisurely morning, these egg muffins will satisfy your cravings and fuel your day with deliciousness. Let's dive into this easy and delightful recipe!
Egg Muffins Deluxe
Rated 3.4 stars by 23 users
Category
Breakfast
Servings
12
Prep Time
15 minutes
Cook Time
20-25 minutes
Level
level 1
Start your day with a burst of flavor and nutrition with our savory egg muffins deluxe recipe! Packed with vibrant vegetables, protein-rich cottage cheese (optional), and wholesome eggs, these muffins are the perfect grab-and-go breakfast or snack option. Whether you're rushing out the door or enjoying a leisurely morning, these egg muffins will satisfy your cravings and fuel your day with deliciousness. Let's dive into this easy and delightful recipe!
Ingredients
-
1 cup lightly packed baby spinach, chopped
-
1 1/2 cups diced red and/or green bell peppers
-
3/4 cup diced tomatoes
- 1 cup cottage cheese (optional - level 2)
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10 whole large eggs
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1/4 tsp pink Himalayan sea salt
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1/4 tsp dried basil
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1 pinch ground black pepper
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Optional toppings: avocado, hot sauce, parsley, Betr salsa
Directions
Preheat the oven to 350 degrees F
Lightly coat a standard muffin tin with nonstick spray
Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about 1/2 - 2/3 of the way full)
In a large bowl or large measuring cup with a spout whisk together the eggs, cottage cheese salt, basil, and pepper. Fill each muffin cup about three-quarters of the way to the top with the egg mixture. Save room to rise
Bake for 20-25 minutes. Remove them from the pan and let cool on a wire rack before refrigerating 1/2 (6 muffins) and freezing the second half for next week
Recipe Note
Store leftover egg muffins in the refrigerator for up to 5 days or freeze for up to 3 months. Can be eaten cold but also reheat well in the microwave in just 30-60 seconds for an easy on the go snack, or breakfast. The muffins can be made with any of your favorite veggies. I like to include ones that typically go well in an omelet, such as mushrooms and onion. Feel free to make them your own.
Did you know eating eggs for breakfast has been proven to cut craving and reduce calorie intake by 50% for the rest of the day?
9 comments
The recipe says 12 servings so that’s only one egg muffin for breakfast. I would have to eat more than one or add fruit. This would not hold me for breakfast.
I like these because they are a quick way to get in some protein to start the day. I find that I only need 6 eggs because I load up on a lot of veggies. To add more flavor, I also add onion & garlic powder.
It mentions mushrooms but they’re not on Levrl 1 list. Please revamp to be consistent with the program
How many muffins in a serving?
How many muffins in a serving?