Mini Veggie Egg Muffins

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Try making these Mini Veggie Egg Muffins for your next snack option! Eggs support weight control, lower the risk of eye diseases, and provide high-quality protein. Bell peppers boost immunity, repair tissue, and improve iron absorption. Spinach promotes bone health, improves blood flow, and is low in calories. Prepare these Mini Veggie Egg Muffins for a protein-packed snack and enjoy!

Ingredients:

  • 8 large eggs

  • ½ cup red bell pepper, diced

  • ¼ cup green bell pepper, diced

  • ¼ cup red onion, diced

  • ½ cup fresh spinach, finely chopped

  • 2 green onions, thinly sliced

  • 2 tbsp fresh parsley, finely chopped

  • ¼ tsp garlic powder

  • ¼ tsp black pepper

  • ¼ tsp salt

  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin with olive oil or nonstick cooking spray.

  2. Heat olive oil in a skillet over medium heat. Add the red onion, bell peppers, and spinach. Cook for 3-4 minutes, until the vegetables soften. Remove from heat.

  3. In a large bowl, whisk together your eggs, garlic powder, salt, and black pepper.

  4. Stir the sautéed vegetables, green onions, and parsley into the egg mixture.

  5. Fill the muffin cups about ¾ full with the mixture.

  6. Bake for 18-22 minutes, or until the egg muffins are puffed, golden on top, and completely set in the center.

  7. Cool for 5 minutes before removing from the muffin tin and enjoy!