Energizing High Protein Egg Muffins for Easy Meal Prep
These High Protein Egg Muffins are a delicious, nutritious, and easy-to-make breakfast option packed with protein, perfect for meal prep.
Equipment
- muffin tin
- Mixing bowl
- whisk
Ingredients
For the Muffins
- 12 large eggs The star ingredient that provides substantial protein and fluffy structure.
- 1/4 cup milk You can use almond or oat milk for a dairy-free option.
- 1/2 cup shredded cheddar cheese Substitute with mozzarella or feta for a different twist.
- 1/4 cup finely diced bell pepper Any color bell pepper works beautifully.
- 1/4 cup finely diced onion Green onions or shallots can be used for a milder taste.
- 2 tablespoons chopped fresh spinach Feel free to substitute with kale or omit for simplicity.
- 1/4 teaspoon salt Adjust according to your taste preference.
- 1/8 teaspoon black pepper Increase for those who enjoy a little kick.
- 1 can cooking spray or muffin liners Prevents sticking; try silicone molds or parchment paper.
Instructions
How to Make High Protein Egg Muffins
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it with cooking spray or lining it with muffin liners.
- Whisk together 12 large eggs in a mixing bowl. Add in 1/4 cup of milk, plus salt and black pepper, mixing until everything is well combined and slightly frothy.
- Fold in the shredded cheddar cheese, diced bell pepper, diced onion, and chopped spinach.
- Pour the egg mixture into the muffin cups, filling them about two-thirds full.
- Bake the muffins for 20-25 minutes until they are puffed up and lightly golden.
- Cool the muffins in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
Store the muffins in an airtight container for up to 4-5 days or freeze them for quick breakfasts.