Potato and Veggie Egg Muffins: Easy Meal Prep for Busy Days
Enjoy these delicious Potato and Veggie Egg Muffins for a nutritious start to your day! Perfect for meal prep and busy mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large potatoes
- 1 cup chopped bell peppers
- 1 cup chopped spinach
- 6 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and dice the potatoes, then boil them until tender.
- In a mixing bowl, whisk the eggs and add the salt, pepper, garlic powder, and onion powder.
- Stir in the chopped bell peppers, spinach, and cooked potatoes.
- Grease a muffin tin and pour the egg mixture evenly into each muffin cup.
- Bake for 20-25 minutes or until the muffins are set and lightly golden.
- Let them cool before removing from the tin.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- Great for meal prep; just reheat in the microwave before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Potato and Veggie Egg Muffins