Breakfast Muffin Cups
Desayuno fácil, alto en proteína y perfecto para meal prep 💪
🛒 Ingredientes
8 huevos
1/4 taza de leche
Espinaca picada
Cebolla roja picada
Pimienta roja en cubitos
Queso rallado (el que prefieras)
Condimentos:
Polvo de ajo, Cebolla en polvo, Pimienta, Pimentón
👩🍳 Paso a paso
1️⃣ Precalienta el horno
A 375°F (190°C).
2️⃣ Prepara la mezcla base
En un bowl grande, bate los 8 huevos junto con 1/4 taza de leche hasta que estén bien integrados.
3️⃣ Sazona
Agrega polvo de ajo, cebolla en polvo, pimienta y pimentón al gusto. Mezcla bien.
4️⃣ Añade los vegetales
Incorpora la espinaca picada, la cebolla roja y la pimienta roja. Mezcla suavemente.
5️⃣ Agrega el queso
Añade queso rallado a la mezcla (puedes mezclarlo todo o dejar un poco para poner encima).
6️⃣ Llena el molde
Engrasa un molde para muffins y vierte la mezcla llenando cada espacio hasta 3/4 de su capacidad.
7️⃣ Hornea
Lleva al horno por 25 minutos a 375°F, o hasta que estén firmes y ligeramente dorados por encima.
✨ Tip extra
Déjalos reposar 5 minutos antes de desmoldar.
Se pueden guardar en el refrigerador hasta 4 días y recalentar en microondas.
#ideasdedesayuno #recetafácil #24PasosaTuPesoldeal #BreakfastMuffinsCups
I discovered these breakfast muffin cups when I needed a nutritious and quick meal prep idea for busy mornings. What I love most is how versatile the recipe is—you can easily customize the vegetables and cheese to suit your taste or what you have on hand. The mix of spinach, red onion, and red bell pepper adds a fresh and flavorful touch, while the garlic and onion powder with paprika really elevate the flavor without overpowering. One pro tip I learned is to pop the muffin cups in the oven preheated to exactly 375°F (190°C) because it ensures they cook evenly and get just the right golden top. I usually let them cool for about 5 minutes before removing them from the pan; this step helps keep their shape intact. These muffins also keep really well in the fridge for up to 4 days, which makes them ideal for planning your breakfasts ahead and saving time. When reheating, I just microwave them for about 30 seconds, and they taste almost as good as freshly baked! This recipe is great for anyone looking to increase their protein intake, especially if you’re into fitness or managing your weight because it’s filling and balanced. I also appreciate that it doesn’t require any fancy ingredients—just simple staples like eggs, milk, and veggies. If you want to mix it up, try adding in some cooked bacon or sausage for extra savory flavor, or swap the spinach for kale or arugula. The flexible nature of this dish makes it a fantastic go-to breakfast that’s both healthy and satisfying. Whether you are prepping meals for the week or need a quick bite in the morning, these breakfast muffin cups are a winner!
