Energizing Veggie Egg Muffins

🥘 Ingredients

• 2 large eggs
• 1/4 cup chopped spinach
• 1/4 bell pepper, diced
• 2 cherry tomatoes, quartered
• 1 tbsp onion, finely chopped
• 1 tbsp low-fat milk
• 1 tsp olive oil
• Pinch of black pepper
• Pinch of salt

👨‍🍳 Instructions

1. 1
   Preheat oven to 180°C (350°F). Lightly grease a muffin tin with olive oil.
2. 2
   In a bowl, whisk together eggs, low-fat milk, salt, and black pepper until smooth.
3. 3
   Add spinach, bell pepper, tomatoes, and onion. Stir until evenly combined.
4. 4
   Pour the mixture evenly into two muffin cups.
5. 5
   Bake for 20 minutes or until muffins are set and slightly golden on top.
6. 6
   Let cool for a minute, then enjoy warm!

📊 Nutritional Information

• Vitamin A: 18% DV
• Vitamin C: 26% DV
• Calcium: 7% DV
• Iron: 10% DV
• Fiber: 2g
• Potassium: 230mg

💡 Cooking Tips

• Chop vegetables finely for even baking and texture.
• For meal prep, make a batch and refrigerate for up to 3 days.
• Feel free to swap veggies for seasonal favorites, but keep portions balanced for your calorie goal.
• Test doneness with a toothpick—if it comes out clean, the muffins are ready.