Print

Easy Protein-Packed Egg Muffins 12-Pack Meal Prep Under 5 Dollars

easy protein-packed egg muffins - featured image

These easy protein-packed egg muffins are a quick, affordable, and nutritious breakfast option perfect for meal prep. Made with eggs, cheese, and fresh veggies, they are fluffy, hearty, and budget-friendly.

Ingredients

Scale
  • 12 large eggs (room temperature for best fluffiness)
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers (any color)
  • 1/2 cup fresh spinach, chopped (or frozen, thawed and drained)
  • 1/4 cup diced red onion (optional)
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Cooking spray or a little olive oil (to grease the muffin tin)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the muffin tin with cooking spray or a light brush of olive oil.
  2. Chop the veggies: dice bell peppers, onion, and chop spinach finely.
  3. In a large bowl, crack all 12 eggs. Beat vigorously with a whisk or fork until yolks and whites are fully combined and slightly frothy.
  4. Stir in salt, pepper, and garlic powder.
  5. Fold in shredded cheddar, bell peppers, spinach, and onion until evenly distributed.
  6. Carefully spoon the egg mixture into each muffin cup, filling about 3/4 full.
  7. Bake for 20–25 minutes until muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.
  8. Let the muffins cool for 5 minutes before gently running a knife around the edges to loosen and remove.

Notes

Use room temperature eggs for fluffier muffins. Do not overfill muffin cups to avoid overflow. Squeeze excess moisture from watery veggies to prevent soggy muffins. Customize with herbs or spices as desired. Store in airtight container in fridge up to 5 days or freeze up to 3 months. Reheat in microwave or toaster oven.

Nutrition

Keywords: egg muffins, protein breakfast, meal prep, easy breakfast, budget-friendly, healthy breakfast, low carb, gluten-free