Veggie egg muffins
Savor the freshness of these veggie egg muffins. Loaded with carrots, red pepper, peas, spinach, mushrooms, and a touch of cheddar cheese, they make a perfect, protein-rich breakfast or snack. Quick, wholesome, and delicious!
Cook time 20 min
Prep time 15 min
Ingredients:
12 eggs1.50 cups carrots
1/2 cup red pepper
1/2 cup peas
1 cup spinach
1/2 cup mushrooms
1 dash salt
1 dash black pepper
12 tbsp cheddar cheese
Looking for a quick and nutritious breakfast option? These veggie egg muffins are ideal for a busy morning. They are loaded with fresh vegetables and a bit of cheddar cheese for added flavor. Simple to prepare and easy to customize, these egg muffins will become a staple in your meal prep routine.
Instructions:
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners for easy cleanup.
- Finely grate the carrots.
- Finely chop the red bell pepper and mushrooms.
- Roughly chop the spinach.
- Measure out the peas.
In a large mixing bowl, crack all 12 eggs. Whisk them thoroughly until the yolks and whites are well combined.
Add the grated carrots, chopped red bell pepper, peas, spinach, and mushrooms to the bowl with the whisked eggs. Stir to combine.
Sprinkle in a dash of salt and black pepper. Mix well to distribute the seasoning evenly throughout the mixture.
Evenly distribute the egg and vegetable mixture into the 12 muffin cups. They should be filled nearly to the top.
Sprinkle about 1 tablespoon of shredded cheddar cheese on top of each filled muffin cup.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top. A toothpick inserted into the center should come out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Carefully remove each muffin from the tin and transfer to a wire rack to cool slightly. Serve warm or at room temperature.
If you have leftovers, store the cooled muffins in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave on high for about 30 seconds.
Tips:
- Preheat your oven to 350°F (175°C) before you start preparing the ingredients.
- Lightly grease a muffin tin or use silicone muffin cups to prevent sticking.
- Beat the eggs thoroughly for a fluffier texture.
- Finely chop all vegetables to ensure they cook evenly within the muffins.
- Distribute the vegetables evenly among the muffin cups before pouring in the egg mixture.
- Do not overfill the muffin cups as the egg mixture will expand during cooking.
- Sprinkle cheddar cheese on top of each muffin before baking for a nice cheesy crust.
- Bake for about 20-25 minutes or until the muffins are set and the tops are golden brown.
- Allow the muffins to cool for a few minutes before removing them from the tin.
Whether you need a protein-packed breakfast or a healthy snack, these veggie egg muffins are a perfect choice. They are not only delicious and nutritious but also incredibly versatile. Feel free to mix and match your favorite vegetables and spices to make this recipe your own. Enjoy these muffins fresh out of the oven or reheat them for a quick meal anytime.
Nutrition per serving
12 ServingsCalories 110kcal
Protein 8g
Carbohydrates 3.33g
Fiber 0.84g
Sugar 1.35g
Fat 7g
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