Check out this yummy fajita egg muffins recipe, perfect for quick breakfasts or school day lunches. Made with eggs, bell pepper strips, spinach, tomatoes, and cheddar cheese, this egg fajita recipe is totally customizable for picky eaters!
This super simple fajita egg muffin recipe is full of good stuff, and sure to be a hit in your home! From the eggs to the chopped peppers & tomatoes, these little breakfast powerhouses are packed with lutein.
- bell pepper strips
- pico de gallo
- shredded cheddar cheese
- carrot sticks
HOW TO MAKE THIS EGG FAJITA RECIPE INTO MUFFINS?
This breakast/brunch recipe is SO easy! You just layer the ingredients in your silicone pan and then bake! Serve with some carrots or tomatoes on the side and you have a low carb, healthy option that even the kids can enjoy! (because let’s be real, kids like mini anything!)
Lutein? What’s that?
Lutein (pronounced loo-teen) is found in foods like leafy vegetables, egg yolks, avocados and more, including all of the ingredients in the above photo. It’s known by most for its benefits to eye health, but recent research from Abbott and the University of Illinois at the Center for Nutrition Learning and Memory shows that it may also help with learning and memory.
As a mom, that kind of news gets my attention. The research also showed that children with higher levels of lutein did better on exams.
Sounds great, right? So how do we increase the lutein in our family’s meals? Lutein is found in many foods your family already loves to eat. From some ideas, check out the Abbott’s Brain-Healthy Grocery Store List when planning your meals for the week.
With back-to-school season just around the corner, I’m busy planning easy meals that are full of good nutrition. I want meal and snack ideas that will fuel up my kids, and appeal to them. It’s super important they enjoy the meals I serve or pack for them. These egg muffins are kid-approved and full of the lutein-rich ingredients that will benefit them both today and in the future.
Plus, they’re yummy! Packed with seasonal veggies and cheese, they make for a flavorful lunch to send with your kids.
The set-up couldn’t be simpler. Add chopped veggies to the bottom of a silicone (non-stick) muffin pan. I like to use frozen veggies (colorful pepper strips, spinach, maybe diced onions) for a short-cut. Layer the shredded cheese on top. Whisk the eggs, and pour on top.
Bake until firm & pop out, ready to be packed up or stored for the coming week. They heat up beautifully after being frozen or refrigerated. These are basically your low carb version of a breakfast fajita wrap!
I like to serve them with carrots for an extra dose lutein. Fruit or cut-up tomatoes would also be delicious. I love to pack my kids a meal full of good nutrition & flavor, with lutein-rich foods.
Do other ingredients work well in egg muffins?
The answer is yes. Basically, anything ingredients you make into an omelette you can put into the egg muffins. Ham and cheese, spinach and feta, bacon and cheddar, etc… I have even added a few thawed hash browns to the bottom and it is next level! (You can also use your egg substitutes in the exact same way you make omelettes and turn them into egg beater muffins.)
If I have extra fajita ingredients from my dinner can I just use that for my egg muffins?
You definitely can use leftovers for these muffins. Chicken fajita egg muffins actually are really good! The flavors from the seasoning marinating overnight make them so good. So, if you make fajitas, whether chicken, steak, shrimp, save the leftovers for the next morning!
Love easy breakfast recipes like these Fajita Egg Muffins? Try these 3-Ingredient Breakfast Biscuits!
- 9 eggs
- 1 cup bell pepper strips
- 1 cup spinach
- 1/2 cup pico de gallo
- 1/2 cup shredded cheddar cheese
- Optional: carrots sticks or cherry tomatoes for serving
- Preheat oven to 375 degrees.
- Divide bell pepper strips, spinach, and a bit of pico de gallo to each muffin cup, top with shredded cheese.
- Whisk up eggs, and pour about a 1/4 cup into each muffin cup. I love using one of these egg beaters when I whisk eggs, so quick and easy!
- Bake for 25-30 minutes or until set.
- Allow to cool, and remove from muffin pan.
Tip: Using silicone muffin tins make it so easy to pop these right out of the pan!
Amount Per Serving: Calories: 157 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 196mg Sodium: 199mg Carbohydrates: 10g Fiber: 1g Sugar: 5g Protein: 9g