BreakfastSnack

Paleo Egg Muffins

Name: Paleo Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: american
Ingredients: 12 pcs egg; 0.5 pcs bell pepper finely diced; 1 cup spinach chopped; 0.25 pcs yellow onion finely diced; 0.5 tsp sea salt; 0.25 tsp black pepper freshly ground; 1 tsp olive oil

These simple egg muffins are a convenient and healthy breakfast option, packed with vegetables and protein. They are perfect for meal prepping and can be customized with your favorite ingredients. Enjoy them warm or cold for a quick start to your day.

An original recipe by Forkin

Total time: 35 min
Serves: 6
Difficulty: Easy
Per serving: 189 kcal

VegetarianGluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

12 pcsegg
0.5 pcsbell pepper, finely diced
1 cupspinach, chopped
0.25 pcsyellow onion, finely diced
0.5 tspsea salt
0.25 tspblack pepper, freshly ground

for greasing

1 tspolive oil

Equipment

large bowl · whisk · oven · muffin tin

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
2
Lightly grease a 12-cup muffin tin with olive oil.
About 1 min
Cook’s note: Ensure all cups are well-greased to prevent sticking.
3
In a large bowl, whisk the eggs until well combined and slightly frothy.
About 2 min
4
Stir in the bell pepper, spinach, and yellow onion into the egg mixture.
About 2 min
Cook’s note: Make sure the vegetables are evenly distributed.
5
Season with sea salt and black pepper.
6
Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
About 2 min
Cook’s note: Do not overfill, as the eggs will puff up during baking.
7
Bake for 18-20 minutes, or until the egg muffins are set and lightly golden brown around the edges.
About 20 min
Cook’s note: A toothpick inserted into the center should come out clean.
8
Remove the muffin tin from the oven and let the egg muffins cool for a few minutes before removing them from the cups.
About 3 min
Cook’s note: They will release more easily once slightly cooled.

Per serving

Nutrition

76%Score

Calories: 189.2kcal
Protein: 15g
Carbs: 3.2g
Fat: 13.1g
Fibre: 0.5g
Sugar: 2.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled egg muffins in an airtight container in the refrigerator.

Reheating

Reheat in the microwave for 30-60 seconds, or in a toaster oven until warmed through.