HEALTHY EGG MUFFINS (HIGH-PROTEIN BREAKFAST!)

 

INGREDIENTS:

• 8 eggs
• 1/2 cup milk
• 1/2 cup shredded cheese
• 1/2 cup diced ham or cooked chicken
• 1/2 cup chopped spinach
• 1/2 cup diced bell peppers
• 1/4 cup chopped onion
• Salt and black pepper to taste

 INSTRUCTIONS:

1. Prep:
Preheat oven to 180°C (350°F) and lightly grease a muffin tin.

2. Mix:
In a bowl, whisk the eggs with milk, salt, and pepper.
Add cheese, protein (ham or chicken), and vegetables. Mix well.

3. Fill:
Pour the mixture evenly into muffin molds (about 3/4 full).

4. Bake:
Bake for 18–22 minutes or until the muffins are set and slightly golden on top.

5. Cool & Serve:
Let them cool slightly, then remove from the mold. Serve warm or store for later.

 STORAGE TIPS:

• Keep in the fridge up to 4 days
• Reheat in the microwave for 30–40 seconds
• Freeze up to 2 months