Veggie Egg Muffins

These Veggie Egg Muffins are a simple, nutritious way to start the day with protein and vegetables in one convenient bite. Made with eggs, broccoli, and red bell peppers, they provide a satisfying balance of protein, fiber, and essential nutrients while remaining light and easy to digest. They are perfect for meal prep and make a great grab-and-go breakfast, snack, or light lunch on a busy day.

Ingredients:

• 4 eggs

• 1/2 cup spinach, chopped

• 1/4 red bell pepper, finely diced

• 2 tablespoons onion, finely chopped

• Salt and black pepper to taste

• Olive oil for greasing
  

Instructions:

1. Preheat the oven to 375°F / 190°C.

2. Grease a muffin tin lightly.

3. Whisk the eggs in a bowl, then stir in the vegetables, salt, and pepper.

4. Divide the mixture between 6 muffin cups.

5. Bake for 18 to 20 minutes until set.
   

Wellness Tip:

One of the biggest challenges on a GLP-1 plan is getting enough protein when appetite is reduced. Egg muffins are an easy solution because they deliver high-quality protein in a small portion, helping support muscle maintenance and satiety. Pair them with a side salad, fruit, or Greek yogurt for a balanced meal that keeps energy steady throughout the day.

Nutritional Value:

• Protein: 26g

• Carbs: 6g

• Fats: 12g

• Fiber: 1g

• Calories: 350 kcal (for 6 muffins)
  (Values may vary slightly based on exact ingredients used.)

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