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Home | Recipes | Red Pepper & Spinach Egg Muffins

Red Pepper & Spinach Egg Muffins

Published on November 17, 2019 by Stephanie Kay

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Packed full of vegetables, these roasted red pepper and spinach egg muffins are a perfect make-ahead breakfast. Not only are they simple to prepare, but they are packed full of protein, healthy fats and fibre making them a well-balanced meal to start your day.

Red Pepper & Spinach Egg Muffins

These spinach egg muffins are essentially a handheld omelette or mini frittata, and they are incredibly convenient as a meal prep option because they store well in the fridge for several days. This particular recipe calls for red bell pepper, spinach and cheddar, but once you’ve got the basics down you can mix and match ingredients to create any flavour you like. In fact, here are some simple tips and answers to some frequently asked egg muffin questions.

How do you make healthy egg muffins?

Buy the best quality eggs you can and fill them with veggies. I have a complete guide to buying healthy eggs that you can review, however, the best things to look for when shopping for eggs are: local eggs, pasture-raised eggs, or free-range eggs, in that order.

How do you store egg muffins?

Egg muffins can be stored in an airtight container in the fridge for up to 5 days.

How do you reheat egg muffins?

Egg muffins can be reheated in the microwave for 30 seconds, in the oven for a few minutes, or can also be eaten cold.

Can you freeze egg muffins?

Yes, you can store them in an airtight container for up to 3 months. Although the texture won’t be exactly the same as fresh, it does work, and you can gently reheat them in the microwave for 1-2 minutes.

What other flavours can you make?

This roasted red pepper and spinach recipe is just one of the many recipes that you can create! Once you’ve got the basics down you can easily make any flavour you like such as; bacon & cheddar, spinach & mozzarella, ham & cheese, sausage, Greek, Italian or Western.

 

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Red Pepper & Spinach Egg Muffins

Red Pepper & Spinach Egg Muffins

Author: Stephanie Kay

These red pepper & spinach egg muffins are a low-carb, high-protein and gluten-free meal prep idea that store well in the fridge for grab-and-go breakfasts all week long.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Cuisine: Vegetarian, Gluten-Free
  • Diet: Low Calorie
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Ingredients

  • 12 eggs
  • 1 red bell pepper, diced
  • 1 cup spinach, chopped
  • 50 grams cheddar, grated
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Butter or olive oil, for greasing

Instructions

  1. Preheat oven to 350°F and grease a 12-cup muffin tin. (If you have a silicone muffin tin I would suggest using it as it is easier to remove the muffins.)
  2. In a large bowl, whisk together eggs and season with salt and pepper. Add chopped bell pepper and spinach, and whisk to combine.
  3. Divide egg mixture evenly across the muffin tins, filling them halfway, and sprinkle with cheese. Depending on the size of your eggs you may have a little extra of the mixture, so you can make a few more.
  4. Transfer the muffin tin to the oven and bake for 17-20 minutes until the centre of each muffin is set.
  5. Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 101 calories
  • Sugar: 1 gram
  • Fat: 7 grams
  • Carbohydrates: 1 gram
  • Protein: 7 grams

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    Comments

    1. Anonymous says

      March 21, 2021 at 1:49 pm

      Easy and delicious ! A go-to for Sunday meal prep !

      Reply
    2. Juliette says

      March 22, 2021 at 7:44 am

      So easy to make and delicious!

      Reply
    3. Martina says

      April 19, 2021 at 5:42 pm

      This recipe is delicious, easy and very versatile. I have made it with frozen mixed vegetables when I was out of spinach. I have used cut-up asparagus when I didn’t have a red bell pepper. Thank you for the recipe.

      Reply
    4. Jackie says

      June 17, 2024 at 12:30 am

      What kind of spinach do you use and do you cook it?
      Thanks!
      Jackie

      Reply
      • Stephanie Kay says

        June 17, 2024 at 8:01 am

        You can use any fresh spinach you like, it’s added in step 2 and cooked in the oven. 🙂

        Reply
    5. Pam says

      July 30, 2024 at 10:10 pm

      Do these freeze well?

      Reply
      • Stephanie Kay says

        July 31, 2024 at 7:58 am

        I wouldn’t recommend it.

        Reply
        • Holly Ann says

          January 8, 2025 at 3:07 pm

          Hi, these are indeed yummy. I have freezed them, fyi- in freezer bags, and used them within the week. I either place them in the fridge the night before or pull straight from the freezer and then heat in the micro quickly, depending. Still delicious!

          Reply
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