Savory Egg & Veggie Muffins

High-protein, grab-and-go savory breakfast bites. Low carbon footprint, zero cleanup on weekdays. Eat chilled or warm.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180°C and lightly grease a silicone 12-cup muffin tray.

Step 2

Whisk the eggs in a large bowl with smoked paprika, salt, and pepper.

Step 3

Divide the diced bell pepper, onion, and spinach evenly among the muffin cups.

Step 4

Pour the whisked egg mixture over the vegetables until each cup is 3/4 full.

Step 5

Bake for 15-20 minutes until the eggs are set and slightly golden on top.

Step 6

Allow to cool completely before container storage.