Veggie egg muffins
Veggie egg muffins are a nutritious blend of eggs and fresh vegetables, baked to perfection for a quick breakfast or snack. They are versatile and can be customized with your choice of veggies and cheese.
Cook time 18 min
Prep time 5 min
Ingredients:
1 red pepper1 onion
1 tomato
1/2 cup spinach
6 eggs
1 dash salt
1 cup cheddar cheese
Veggie egg muffins are a delightful and nutritious breakfast option that combines the goodness of fresh vegetables with the protein-packed benefits of eggs. They are perfect for a quick morning meal, on-the-go snacking, or even a light lunch. This recipe is not only delicious but also versatile, allowing you to customize it with your favorite veggies and cheese.
Instructions:
- Dice the red pepper, onion, and tomato into small, uniform pieces.
- Roughly chop the spinach into smaller pieces if the leaves are too large.
- Add the diced red pepper, onion, tomato, and chopped spinach into the bowl with the eggs.
- Add the dash of salt.
- Add the cheddar cheese.
- Stir the mixture until all ingredients are evenly distributed.
- Pour the egg mixture into each muffin cup, filling them about 3/4 of the way full.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the egg muffins are set and a toothpick inserted into the center comes out clean.
- The tops should be slightly golden.
- Allow the muffins to cool in the tin for about 5 minutes before carefully removing them.
- Serve warm or allow them to cool completely and store in the refrigerator for up to 4 days. You can also freeze them for up to 1-2 months for an easy, quick breakfast option.
Veggie egg muffins are a wonderful way to start your day with a burst of flavor and nutrition. They are easy to make, store well for meal prepping, and can be personalized to suit your taste preferences. Enjoy these delectable muffins warm from the oven or as a convenient grab-and-go option throughout the week.
Veggie egg muffins FAQ:
If your veggie egg muffins are not set after 20-25 minutes, they may need a few more minutes in the oven. Continue baking and check every 2-3 minutes until a toothpick inserted in the center comes out clean.
Yes, these muffins are highly customizable. You can substitute with other vegetables like zucchini, mushrooms, or kale, and use different types of cheese like feta or mozzarella as per your preference.
Store leftover muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for 1-2 months. Thaw in the refrigerator before reheating.
Use a standard 12-cup muffin tin for this recipe. If using a mini muffin tin, adjust the baking time to about 12-15 minutes, checking for doneness with a toothpick.
The muffins are done when they are set in the center and the tops are slightly golden. A toothpick inserted into the center should come out clean.
Tips:
- Preheat your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
- Dice the red pepper, onion, and tomato into small, even pieces for an even distribution in the muffins.
- Wilt the spinach slightly by microwaving it for a few seconds or sautéing briefly before adding to the mixture.
- Beat the eggs thoroughly in a large bowl and season with a dash of salt.
- Combine the vegetables and cheese with the beaten eggs, ensuring everything is evenly mixed.
- Pour the mixture into the greased muffin tin, filling each cup about ¾ of the way.
- Bake the muffins for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before removing them from the tin.
- Store any leftover muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition per serving
6 ServingsCalories 170kcal
Protein 11g
Carbohydrates 4.58g
Fiber 1.05g
Sugar 2.61g
Fat 12g
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