Egg Muffin breakfast

Breakfast Egg Muffins with Spinach: These muffins make a great breakfast, lunch, or snack to pack up for work, school, or a picnic!  Just use a regular muffin pan for this recipe! I love that these breakfast egg muffins are very easy to make, and all the ingredients in them constitute, basically, a classic breakfast. These muffins have protein (eggs), vegetables (spinach, mushrooms, capsicum). What’s not to like? These will keep you full for a long time!

Ingredients

Eggs – 12 (for serving 10)
Green chilli – 5
Spinach – ½ cup
Mushroom – ½ cup
Onion – 2
Green Capsicum – 1
Red capsicum – 1 (optional)
Butter – 1 tsp
Salt for taste

Steps

Finely wash the spinach mushrooms to remove the soil. Finely chop the mushroom, onion, capsicum, spinach, and green chilli.

Break the eggs into a bowl and beat well.

Then add chopped vegetables and mix them with the beaten egg.

Add salt based on your taste. Green chilli spice is enough for the spice; if you need more spice, add a little black pepper powder.

You can add vegetables like carrots, beans, and cabbage as well. If you add these kinds of hard vegetables, add two tablespoons of oil to a pan and cook the vegetables before adding into eggs.

Preheat the oven for 400′ F.

Greece, the muffin tray with butter.

Fill the egg beaten in a muffin tray into half and bake in the oven for 15 minutes.

Remove the tray and take out the muffins.

Serve hot. Now you will taste the wonderful, tasty, healthy egg muffin for your breakfast.