Red Pepper & Spinach Egg Muffins

Red Pepper & Spinach Egg Muffins

from kaynutrition.com
30 min
12 servings

These red pepper & spinach egg muffins are a low-carb, high-protein and gluten-free meal prep idea that store well in the fridge for grab-and-go breakfasts all week long.

Ingredients

  • 12 eggs
  • 1 red bell pepper, diced
  • 1 cup spinach, chopped
  • 50 grams cheddar, grated
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Butter or olive oil, for greasing

Directions

  1. 1

    Preheat oven to 350°F and grease a 12-cup muffin tin. (If you have a silicone muffin tin I would suggest using it as it is easier to remove the muffins.)

  2. 2

    In a large bowl, whisk together eggs and season with salt and pepper. Add chopped bell pepper and spinach, and whisk to combine.

  3. 3

    Divide egg mixture evenly across the muffin tins, filling them halfway, and sprinkle with cheese. Depending on the size of your eggs you may have a little extra of the mixture, so you can make a few more.

  4. 4

    Transfer the muffin tin to the oven and bake for 17-20 minutes until the centre of each muffin is set.

  5. 5

    Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.