Veggie Egg Muffins with a Side of Berries

These egg muffins are perfect to meal prep and make ahead. Eat off them all week or freeze them for another time. Full or protein and non-starchy veggies, these egg bites will keep you satisfied.

Servings: 4 (makes 8 muffins total)
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

6 large eggs
1/2 cup chopped spinach
1/2 cup diced bell peppers (any color)
1/4 cup diced onions
1/4 cup cherry tomatoes, chopped
1/3 cup shredded low-fat cheese (cheddar or mozzarella) – This is optional (I don’t eat cheese so I don’t add cheese but you could also add some cottage cheese in place to up the protein)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh berries (1/4 cup per serving)

Instructions

1. Preheat the oven to 375°F. Lightly grease a muffin tin (8 wells) or use silicone liners.

2. Prepare the egg mixture:

In a medium bowl, whisk the eggs with salt and pepper.
Fold in spinach, bell peppers, onions, tomatoes, and cheese.

3. Fill the muffin tin:

Pour the egg mixture evenly into 8 muffin wells, filling each about 3/4 full.

4. Bake:

Bake for 18–20 minutes, or until the egg muffins are set and lightly golden on top.

5. Cool & Serve:

Let muffins cool for a few minutes before removing.
Serve 2 muffins with 1/4 cup of fresh berries per person.

Note: I also love adding salsa and avocado to these!

Nutrition (approximate - 2 egg muffins + 1/4 cup berries)

Calories: 180
Fat: 10g
Carbohydrates: 8g
- Fiber: 3g
- Added Sugar: 0g
Protein: 14g