Ingredients
Scale
- 6 whole eggs
- 3 egg whites
- 1/2 to 3/4 cup shredded cheese (cheddar, feta, or your choice)
- 1 cup finely chopped bell peppers
- 1/2 cup chopped spinach (wilted)
- 1/4 cup finely diced onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Olive oil spray or melted butter (for greasing muffin tin)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin with olive oil spray or melted butter.
- Whisk together eggs, egg whites, and seasonings in a large bowl.
- Stir in chopped vegetables and cheese.
- Pour mixture evenly into muffin cups, filling about 3/4 full.
- Bake for 20–25 minutes, until puffed and golden. A toothpick should come out clean.
- Let cool for 10 minutes before removing from the tin.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
Notes
Customize with your favorite veggies, cheeses, or proteins. For best texture, sauté watery veggies like zucchini or mushrooms before adding. Use silicone muffin cups to prevent sticking and ease cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 90mg