Breakfast Egg Muffins – Easy, Healthy & Inspired by Love & Lemons
Light, flavorful breakfast egg muffins packed with vegetables and herbs — inspired by Love & Lemons. Perfect for meal prep or healthy mornings on-the-go.
Ingredients
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6 large eggs
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1 cup baby spinach, chopped
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½ red bell pepper, diced
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¼ cup cherry tomatoes, halved
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1 green onion or shallot, sliced
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2 tbsp chopped fresh parsley or basil
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¼ cup crumbled feta or shredded cheese (optional)
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Salt and pepper, to taste
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Olive oil, for cooking and greasing
Instructions
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Preheat oven to 350°F. Grease muffin tin or use silicone liners.
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Sauté spinach, pepper, onion, and tomatoes in olive oil for 3–4 minutes.
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In a bowl, whisk eggs with herbs, salt, and pepper.
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Divide veggies and cheese between 8–10 muffin cups.
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Pour egg mixture over veggies until cups are ¾ full.
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Bake 18–22 minutes, until puffed and set. Cool slightly before serving.
Notes
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Store in fridge up to 4 days or freeze for longer.
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Swap veggies based on season.
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Add a splash of almond milk or yogurt for fluffier texture.