Vegetable-Packed Egg Muffins
Portable, protein-rich muffins loaded with bell peppers, spinach, and onions for a satisfying breakfast or snack. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs eggs, bell peppers, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1/2 cup bell peppers
- 1 cup spinach
- 1/4 cup onion
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with 1 tablespoon olive oil.
- Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté 1/4 cup diced onion and 1/2 cup diced bell peppers until softened (about 3 minutes).
- Step 3: Whisk 6 large eggs in a bowl with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Stir in sautéed vegetables and 1 cup chopped spinach.
- Step 4: Pour egg mixture into prepared muffin tin, filling each cup 3/4 full. Bake for 18-20 minutes until set and lightly golden on top.
- Step 5: Cool in pan for 5 minutes before removing to serve warm or at room temperature.
