Veggie egg muffins are a convenient and nutritious breakfast option that can be made ahead of time and enjoyed on busy mornings.
Packed with vegetables and protein-rich eggs, these muffins are not only delicious but also satisfying and customizable to suit your taste preferences.
Whether you’re following a vegetarian diet or simply looking for a wholesome breakfast idea, these veggie egg muffins are sure to become a favorite in your meal rotation.
Follow along for a simple and versatile recipe that you can easily adapt to include your favorite veggies.
Ingredients
- 6 large eggs
- 1/4 cup milk (or non-dairy milk of choice)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced tomatoes
- 1/2 cup chopped spinach
- 1/4 cup diced onion
- 1/4 cup shredded cheese (such as cheddar or mozzarella)
- Salt and pepper, to taste
- Cooking spray or olive oil, for greasing muffin tin
Instructions
Preheat the Oven and Prepare Muffin Tin
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin with cooking spray or olive oil to prevent the egg muffins from sticking.
Prepare the Vegetables
In a medium-sized mixing bowl, combine the diced bell peppers, tomatoes, chopped spinach, and diced onion.
Mix well to combine.
Whisk the Eggs
In a separate large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
Combine Eggs and Vegetables
Add the mixed vegetables to the bowl with the beaten eggs.
Stir to combine, ensuring that the vegetables are evenly distributed throughout the egg mixture.
Fill Muffin Cups
Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle shredded cheese on top of each muffin cup, if desired.
Bake the Egg Muffins
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.
To check for doneness, insert a toothpick into the center of a muffin – if it comes out clean, the muffins are ready.
Cool and Serve
Remove the muffin tin from the oven and let the egg muffins cool in the tin for a few minutes before carefully removing them using a knife or spoon.
Serve warm and enjoy!
Nutritional Facts
- Servings: 6 servings (2 egg muffins per serving)
- Calories per serving: Approximately 120 kcal
- Total Fat: Approximately 7g
- Saturated Fat: Approximately 2g
- Trans Fat: 0g
- Cholesterol: Approximately 190mg
- Sodium: Approximately 150mg
- Total Carbohydrates: Approximately 5g
- Dietary Fiber: Approximately 1g
- Sugars: Approximately 2g
- Protein: Approximately 9g
FAQs (Frequently Asked Questions)
1. Can I use different vegetables?
Yes, feel free to customize the veggie egg muffins with your favorite vegetables or whatever you have on hand.
Consider adding mushrooms, broccoli, zucchini, or kale for additional flavor and nutrients.
2. Can I make these egg muffins ahead of time?
Yes, veggie egg muffins are great for meal prep.
Once baked, allow them to cool completely before storing them in an airtight container in the refrigerator.
Reheat in the microwave for a quick and convenient breakfast option.
3. Are these egg muffins freezer-friendly?
Yes, you can freeze these egg muffins for future use.
Once cooled, wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container.
To reheat, thaw in the refrigerator overnight and warm in the microwave or oven until heated through.
4. Can I omit the cheese to make these muffins dairy-free?
Yes, you can omit the cheese or use a dairy-free cheese alternative to make these veggie egg muffins dairy-free.
They will still be delicious and packed with flavor from the vegetables and eggs.
5. Can I add meat to these egg muffins?
Yes, if you prefer, you can add cooked bacon, sausage, ham, or turkey to these veggie egg muffins for added protein and flavor.
Simply chop the cooked meat into small pieces and mix it in with the vegetables and eggs before baking.