High-Protein Gluten-Free Breakfast Egg Muffins with Veggies
Egg Muffins
Start your day with these delicious and nutritious egg muffins, packed with colorful veggies and high-quality protein. They're perfect for busy mornings, easy to prepare ahead, and naturally gluten-free, making them suitable for a variety of dietary needs.
These muffins are simple to make—just whisk eggs with a splash of milk, add chopped vegetables and cheese, then bake until fluffy and golden. Customize with your favorite veggies for endless flavor combinations.
Ingredients
- 6 pieces Eggs
- 1/4 cup Milk (any type)
- 1/2 cup Spinach
- 1 cup Bell peppers
- 1/2 cup Shredded cheese
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
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Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
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In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
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Chop the spinach and bell peppers into small, bite-sized pieces.
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Add the chopped vegetables and shredded cheese to the egg mixture, stirring to combine.
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Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
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Bake for 18-20 minutes, or until the muffins are puffed and golden on top.
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Let cool slightly before removing from the tin. Serve warm or store for busy mornings.
Tips & Notes
- You can swap in other vegetables like zucchini, mushrooms, or cherry tomatoes.
- These muffins can be made ahead and refrigerated. Reheat in the microwave for a quick breakfast.
- For extra flavor, add herbs like parsley, chives, or basil.