Foodie Friday Healthy Egg Muffin Recipe

healthy egg muffin recipe
Welcome to another Foodie Friday. I’ve linked up with some other great foodies at Foodie Friends Friday too. Go check it out for more ideas.

These muffins are a great snack to enjoy anytime. I especially like them for breakfast. These muffins are low calorie and have protein to help keep you feeling full and energized. These keep in the fridge well so you can make a bunch for future snacks.

Servings: 6

Ingredients:

  • 6 eggs
  • 1/2 red or green bell pepper, finely chopped
  • 1/8 cup of organic shredded cheese
  • sprinkle of salt and pepper

Preheat oven to 350 degrees
Line muffin tins with paper liners or grease lightly.
Mix up the eggs, add bell pepper, cheese and seasonings. Fill 6 muffin tins.
Bake for 20-22 minutes, or until the egg is fully set.

What are your favorite healthy snacks. Share a link or an idea in comments. Stop by next week for another Foodie Friday healthy recipe.

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Jenn

Jenn Mitchell is a proud mom, wife and adventure seeker. She’s traveled either solo or with family to 20 countries and 36 U.S. states so far. A former personal trainer, Jenn looks for ways to keep her family fit and active both at home and on the road. Her goal is to inspire other moms and families to live happy and healthy lives.

This Post Has 21 Comments

  1. Alison O.

    LOVE these, and love that i can put any ingredient in them that i have on hand! bacon, mushrooms, spinach….options are endless 🙂

  2. always looking for more breakfast ideas… these look great. Thanks for sharing on Foodie friends friday and would love it if you would link back to us. Remember to come back and vote on Sunday.

    1. Jenn

      Will put in the link after my workout. Thanks for stopping by.

  3. Jenn

    Thanks Kayla. I will totally go check out your smoothie recipe.

  4. Lena - @elenka29

    I am so pinning this – it looks delicious. Can’t wait when I live on my own again, so I can do my own cooking

  5. This is my go-to breakfast during the work week, except I make them vegan. I use silken tofu instead of eggs! I put the tofu in my magic bullet with a few spices and some tahini and BAM! Scrambled egg. Then I mix in some veggies and pour into the muffin pan. Super easy and quick!

    (I came over from #BestBodyBootcamp FB Page!)

  6. Thanks for stopping by ladies. I just love eggs. I don’t know that I could ever replace with Tofu, but I am always impressed when people can live 100% vegan. Amazing!

  7. Jenna Wood

    This sounds delicious and I have a soft spot for any recipe that lets me use my muffin tins in a new way.

  8. Krista

    Just bookmarked! I will have to try these! Thanks!

  9. mel

    What great and healthy option. Thank you!!

  10. Sarah

    I just pinned these because I need something that is grab and go this week. Eggs keep me energized so these will make a quick easy breakfast.

  11. Pinning and printing! Just saw your blog name in the Mom Blogger’s Community on Google and love this recipe – my husband has been on a carb-restricted diet for a few months and hates to cook, so I am going to make these for him and see how they freeze… so he can just pop one in the micro when he needs a breakfast or mid morning pick me up!

  12. Rochelle

    Yum! This would be a super fast and easy breakfast. Thanks for the idea!

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