Description
A nutritious and versatile breakfast option that combines protein-rich eggs with colorful vegetables, perfect for busy mornings.
Ingredients
- 6 large eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/2 cup spinach (optional)
- Salt and pepper to taste
- Olive oil or cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the eggs until well combined, adding salt and pepper to taste.
- Grease a muffin tin with olive oil or cooking spray to prevent sticking.
- Evenly distribute the diced bell peppers, onions, tomatoes, and spinach among the muffin cups.
- Pour the beaten eggs over the veggies in each muffin cup, filling them about 3/4 full.
- Bake for 20-25 minutes, or until the eggs are set and slightly golden.
- Allow them to cool for a few minutes before gently removing from the tin.
- Store in the refrigerator for a quick breakfast throughout the week.
Notes
For fluffier eggs, add a splash of milk or cream to the egg mixture before beating. These can be stored in the fridge for up to 5 days or frozen for 2-3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American