# Easy Veggie Egg Muffins for a Low-Carb Start

Description

These Easy Veggie Egg Muffins are a perfect low-carb and budget-friendly breakfast option to kickstart your day. Packed with fresh vegetables and protein-rich eggs, this recipe is not only cost-effective but also quick to prepare. Ideal for meal prep, these muffins are a delicious way to ensure you have a nutritious breakfast ready to go.

Ingredients

– 6 large eggs
– 1/2 cup chopped bell peppers
– 1/4 cup diced onions
– 1/2 cup spinach leaves
– 1/4 cup shredded cheddar cheese
– Salt and pepper to taste
– Olive oil spray

Instructions

1. Preheat your oven to 350°F (175°C).
2. Lightly spray a muffin tin with olive oil.
3. In a bowl, whisk together eggs, salt, and pepper until well combined.
4. Distribute chopped bell peppers, onions, and spinach evenly into the muffin tin cups.
5. Pour the egg mixture over the vegetables in each muffin cup, filling about 3/4 full.
6. Top each muffin with a sprinkle of shredded cheddar cheese.
7. Bake for 20-25 minutes, or until the eggs are set and the tops are golden brown.
8. Let cool slightly before serving.

Cooking Tips

For a dairy-free option, omit the cheese or substitute with a dairy-free alternative. These muffins can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for longer storage. Enjoy with a side of avocado or a dollop of salsa for added flavor.

Resources

Hashtags

#LowCarbBreakfast #KetoMuffins #EggMuffins #HealthyBreakfast #MealPrep