Veggie Egg Muffins are a versatile and nutritious breakfast option that can be customized with your favorite vegetables and herbs.
These protein-packed muffins are perfect for meal prep and on-the-go mornings, providing a hearty and satisfying start to your day.
Whether you’re following a low-carb diet, looking to increase your vegetable intake, or simply seeking a delicious breakfast option, these Veggie Egg Muffins are sure to become a staple in your routine.
Follow this simple recipe to create a batch of flavorful and nutritious muffins that will keep you fueled throughout the day.
Ingredients
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced tomatoes
- 1/2 cup chopped spinach or kale
- 1/4 cup diced onions
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 tablespoons chopped fresh herbs (such as parsley, basil, or chives)
- Salt and pepper, to taste
- Cooking spray or oil for greasing muffin tin
Equipment
- Muffin tin
- Mixing bowl
- Whisk or fork
- Cutting board and knife
- Measuring cups and spoons
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil to prevent sticking.
Prepare the Vegetables:
Wash and chop the bell peppers, tomatoes, spinach or kale, and onions. Set aside.
Whisk the Eggs:
In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
Add Vegetables and Herbs:
Stir in the diced bell peppers, tomatoes, chopped spinach or kale, diced onions, shredded cheese, and chopped fresh herbs into the egg mixture.
Mix until the vegetables are evenly distributed.
Fill Muffin Cups:
Pour the egg and vegetable mixture evenly into the greased muffin cups, filling each cup about three-quarters full.
Bake:
Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden brown on top.
Cool and Serve:
Allow the Veggie Egg Muffins to cool in the muffin tin for a few minutes before carefully removing them with a spoon or knife. Serve warm and enjoy!
Storage Instructions:
Store any leftover Veggie Egg Muffins in an airtight container in the refrigerator for up to 3-4 days.
Reheat individual muffins in the microwave for a quick and easy breakfast option.
Nutritional Information:
- Note: Nutritional values may vary depending on specific ingredients used and portion size.
- Calories: 100 kcal
- Total Fat: 6g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 180mg
- Sodium: 150mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 7g
Health Benefits:
Veggie Egg Muffins are a nutritious breakfast option that provides protein from the eggs, vitamins and minerals from the vegetables, and healthy fats from the cheese.
They are low in carbohydrates and packed with fiber, making them a satisfying and balanced meal to start your day.
FAQs:
Can I use different vegetables in these egg muffins?
Yes, feel free to customize the Veggie Egg Muffins with your favorite vegetables such as mushrooms, zucchini, broccoli, or bell peppers.
You can also add cooked meats such as bacon, sausage, or ham if desired.
Can I make these egg muffins ahead of time?
Yes, these egg muffins are perfect for meal prep.
You can make a batch ahead of time and store them in the refrigerator for quick and easy breakfasts throughout the week.
Can I freeze these egg muffins?
Yes, these egg muffins freeze well.
Once cooled, wrap individual muffins in plastic wrap or foil and place them in a freezer-safe bag or container.
Thaw in the refrigerator overnight before reheating.
Are these egg muffins suitable for a low-carb or keto diet?
Yes, these egg muffins are low in carbohydrates and high in protein, making them suitable for a low-carb or keto diet.
Just be mindful of the ingredients you choose to add to ensure they fit within your dietary preferences.
Can I make these egg muffins dairy-free?
Yes, you can make these egg muffins dairy-free by omitting the cheese or using a dairy-free cheese alternative.
You can also use almond milk or another non-dairy milk option instead of regular milk.