Veggie egg muffins
Start your day right with these delicious Veggie Egg Muffins! Packed with red pepper, onion, tomato, spinach, and topped with melted cheddar cheese, these protein-rich egg muffins are perfect for a nutritious breakfast on-the-go. Try this easy recipe for a tasty and healthy meal!
- 16 Apr 2025
- Cook time 18 min
- Prep time 5 min
- 6 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 170kcal | 8% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 4.58g | 1% |
| Fiber 1.05g | 3% |
| Sugar 2.61g | 3% |
| Fat | |
| Fat 12g | 14% |
| Saturated 5g | 17% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 170mg | 32% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 0.36mg | 2% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 60ug | 14% |
| Vitamin B12 0.71ug | 30% |
| Vitamin C 30mg | 34% |
| Vitamin E 1.14mg | 8% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 1.08mg | 10% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 220mg | 6% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.44mg | 13% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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