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+ servings
Roasted Pepper & Egg Breakfast Muffin on a white plate.

Roasted Pepper & Spinach Breakfast Egg Muffin

Jennifer Pullman
Breakfast egg muffins are the perfect grab and go breakfast. Egg muffins are rich in protein and low in carbs for anyone following a low carb diet.  
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6 muffins
Calories 85 kcal

Ingredients
  

  • 6 eggs
  • ¼ cup skim milk
  • 1 cup spinach chopped
  • cup roasted peppers diced
  • ¼ cup mozzarella cheese

Instructions
 

  • 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.

Notes

If using a muffin pan with 12 muffin cups pour about ¼ inch of water in the muffin cups not being used. You can also double the recipe and fill all 12 cups!

Nutrition

Serving: 1muffinCalories: 85kcalCarbohydrates: 1.5gProtein: 8.5gFat: 4.8gSaturated Fat: 1.6gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 187.1mgSodium: 176mgPotassium: 0mgFiber: 0.2gSugar: 1.1gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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