Here’s a simple, protein-packed Egg Muffins recipe with calories, nutrition table, and macros 🍳🧁
🍳 Egg Muffins
Ingredients (Makes 6 muffins)
- 6 large eggs
- ¼ cup milk (optional, for fluffiness)
- ½ cup chopped vegetables (bell peppers, spinach, mushrooms, onion)
- ¼ cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- Optional: cooked bacon, sausage, or ham pieces
Instructions
- Preheat oven to 350°F (175°C) and grease a 6-cup muffin tin.
- In a bowl, whisk eggs and milk until combined. Season with salt and pepper.
- Mix in chopped vegetables, cheese, and optional meat.
- Pour mixture evenly into muffin cups.
- Bake 20–25 minutes until eggs are set and tops are slightly golden.
- Let cool slightly before removing. Serve warm or refrigerate for later.
📊 Nutrition Information (Per Muffin – with vegetables and cheese, no meat)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Protein | 7 g |
| Fat | 6 g |
| Carbohydrates | 2 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 110 mg |
Adding bacon, sausage, or extra cheese will increase calories and fat.
🧮 Macronutrient Breakdown
- Protein: ~30%
- Fat: ~56%
- Carbs: ~14%
Tips
- Use silicone muffin cups for easier removal.
- Freeze extra muffins for quick breakfast or snacks.
- Add herbs like parsley, chives, or oregano for extra flavor.
I can also make a low-calorie version, high-protein version, or keto-friendly egg muffins for you.
Do you want me to make one of these versions?