Spinach Egg Muffins with Roasted Red Peppers

Breakfast egg muffins Gluten-Free healthy Low Carb meal prep protein red pepper Spinach

Posted October 10, 2023 by: Admin #Kitchen

Chock-full of veggies, these roasted red pepper and spinach egg muffins make for an ideal breakfast to prep in advance. Not only are they a breeze to prepare, but they’re also brimming with protein, healthy fats, and fiber, resulting in a well-rounded meal to kickstart your day.

Red Pepper & Spinach Egg Muffins

These spinach egg muffins essentially serve as handheld omelettes or mini frittatas, and they prove highly convenient for meal prepping since they keep well in the refrigerator for several days. This specific recipe includes red bell pepper, spinach, and cheddar cheese, but once you’ve grasped the fundamentals, you can mix and match ingredients to craft a variety of flavors. To offer further insight, here are some useful tips and answers to frequently asked questions about egg muffins.

How to Craft Healthy Egg Muffins

Opt for the highest quality eggs available and load them up with vegetables. You can consult my comprehensive guide on selecting healthy eggs for more details. However, when shopping for eggs, prioritize local eggs, followed by pasture-raised eggs, or free-range eggs.

Storing Egg Muffins

You can store egg muffins in an airtight container in the refrigerator for up to 5 days.

Reheating Egg Muffins

To reheat egg muffins, you can microwave them for 30 seconds, place them in the oven for a few minutes, or enjoy them cold.

Freezing Egg Muffins

Yes, you can freeze them in an airtight container for up to 3 months. While the texture won’t be exactly the same as when fresh, it works well, and you can gently reheat them in the microwave for 1-2 minutes.

Exploring Other Flavor Variations

This roasted red pepper and spinach recipe is just one of numerous possibilities! Once you’ve grasped the basics, you can effortlessly create flavors like bacon and cheddar, spinach and mozzarella, ham and cheese, sausage, Greek, Italian, or Western.

Red Pepper & Spinach Egg Muffins

These red pepper and spinach egg muffins are a low-carb, high-protein, and gluten-free meal prep concept that keeps well in the refrigerator for grab-and-go breakfasts throughout the week.

Ingredients

12 eggs
1 red bell pepper, diced
1 cup spinach, chopped
50 grams cheddar cheese, grated
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Butter or olive oil for greasing

Instructions

Preheat the oven to 350°F and grease a 12-cup muffin tin. (If you have a silicone muffin tin, it’s recommended for easier removal of the muffins.)
In a large bowl, whisk together the eggs and season with salt and pepper. Add the chopped bell pepper and spinach, and whisk to combine.
Evenly distribute the egg mixture among the muffin cups, filling them halfway, and sprinkle with cheese. Depending on your egg size, you may have some mixture left for a few more muffins.
Place the muffin tin in the oven and bake for 17-20 minutes until the center of each muffin is set.
Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.