Are you ready to elevate your breakfast game with a nutritious and delicious twist? Say hello to Healthy Veggie Egg Muffins—a delightful way to kickstart your day! Packed with vibrant veggies and protein-rich eggs, these muffins are not only a feast for your taste buds but also a smart choice for a wholesome meal on the go. Perfect for busy mornings or a leisurely brunch, they can be made in just 40 minutes, yielding 12 scrumptious servings. Dive into this recipe and discover how easy it is to whip up a batch that will keep you energized and satisfied!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Breakfast
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup onion, diced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or olive oil to prevent sticking.
- Wash and prepare all fresh vegetables. Finely chop spinach, dice bell pepper and onion into small, uniform pieces, and halve the cherry tomatoes.
- In a large mixing bowl, crack the 6 eggs and whisk thoroughly until the egg whites and yolks are completely combined and slightly frothy.
- Add the chopped spinach, diced bell pepper, halved cherry tomatoes, and diced onion to the whisked eggs. Stir gently to distribute vegetables evenly.
- Season the egg and vegetable mixture with salt and pepper. Mix well to ensure even seasoning throughout.
- Using a ladle or measuring cup, carefully pour the egg mixture into each muffin tin compartment, filling each about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are fully set and slightly golden on top.
- Remove from oven and let the muffins cool in the tin for 5 minutes. Use a knife to gently loosen edges before removing.
- Serve warm or store in an airtight container in the refrigerator for up to 3-4 days. Can be reheated in microwave for 30 seconds.
Tips
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Zucchini, mushrooms, or even kale can be great additions to this versatile recipe.
- Cheese Lovers Unite: For an extra creamy texture, consider adding shredded cheese to the egg mixture. Feta, cheddar, or mozzarella all work wonderfully!
- Batch Cooking: These muffins freeze beautifully! Make a double batch and store extras in the freezer for a quick breakfast option. Just reheat in the microwave when you're ready to enjoy.
- Spice It Up: Add a pinch of your favorite herbs or spices, such as paprika, garlic powder, or Italian seasoning, to enhance the flavor profile.
- Non-Stick Tip: Ensure your muffin tin is well-greased to prevent sticking. If you have silicone muffin cups, they work like a charm for easy removal!
- Check for Doneness: Keep an eye on the muffins as they bake. They should be set in the center and slightly golden on top. A toothpick inserted should come out clean.
- Serve with a Twist: Try serving your egg muffins with a side of avocado or a dollop of salsa for an extra flavor boost!
Nutrition Facts
Calories: 39kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 155mg
