Do you skip breakfast, because you don’t have enough time to eat? Grab a roasted pepper & spinach egg muffin for a high protein, low carb grab and go breakfast!
If you are a regular reader of Nourished Simply you already know about my love for muffins. My mornings like most are really busy. So, I need a quick grab and go breakfast. Homemade muffins are my go-to choice, however not the best protein choice. I decided to make an attempt at egg muffins, which I really enjoyed.
I make myself an omelet once or twice a week. My favorite additions to the egg and cheese are roasted peppers and fresh spinach. These egg muffins us these same ingredients. Omelets take much more attention then muffins, so this is a great option for busy mornings. You can make the muffins ahead and either refrigerate or freeze them for later. Reheat the egg muffins for about 20 seconds in the microwave and head out the door!
I only use 6 eggs in this recipe. You can increase the recipe and make a full dozen if you wish. It is rare that we have a full dozen eggs in the refrigerator. Eggs are always put to use in our house, usually in baked goods or Saturday morning pancakes.
Make sure you grease the muffin pan well, otherwise the eggs will stick. Trust me you will have a tough time cleaning the pan as well if you don’t grease it enough! I put the veggies in the pan first, followed by the egg mixture. Cheese is added on top before baking.
You don’t have to just eat these egg muffins for breakfast. I had two egg muffins on Monday of this week for lunch. They were a great protein choice after a spinning class and weight workout.
Get the Recipe!
Roasted Pepper & Spinach Egg Muffin
- 6 eggs
- 1/4 cup skim milk
- 1 cup spinach, chopped
- 1/3 cup roasted peppers, diced
- 1/4 cup mozzarella cheese
- Preheat oven to 350 degrees F.
- Beat eggs in a medium bowl.
- Beat milk into egg mixture.
- Grease six muffin cups with butter.
- Divide spinach and roasted peppers evenly into 6 muffin cups.
- Pour in egg mixture evenly into muffin cups
- Divide mozzarella cheese evenly among muffins.
- Bake for 20 minutes or until no longer wet.
If using a muffin pan with 12 muffin cups pour about 1/4 inch of water in the muffin cups not being used. You can also double the recipe and fill all 12 cups!