Ingredients:
- 6 large eggs
- 1/4 cup low-fat milk (or unsweetened almond milk)
- 1/2 cup diced bell peppers
- 1/4 cup chopped onions
- 1/2 cup chopped spinach (fresh or frozen, thawed and squeezed)
- 1/2 cup shredded low-fat cheese (cheddar or mozzarella)
- Salt & pepper to taste
- Optional: turkey bacon or lean chicken sausage bits
Instructions:
- Preheat oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with nonstick spray.
- In a mixing bowl, whisk together eggs and milk until smooth.
- Add veggies, cheese, and optional protein. Season with salt and pepper.
- Pour mixture evenly into each muffin cup, filling about 3/4 full.
- Bake for 20–25 minutes, or until egg muffins are set and lightly golden on top.
- Let cool slightly before removing from the tin. Enjoy warm or refrigerate for up to 5 days.
