Are you on the hunt for a quick, nutritious breakfast that will kickstart your day? Look no further! These Healthy Egg and Veggie Muffins are not only delicious but also packed with vibrant vegetables that will keep you fueled and satisfied. With just a handful of ingredients and a mere 30 minutes of your time, you can whip up a batch of these delightful muffins that are perfect for busy mornings or meal prep. Get ready to impress your taste buds and elevate your breakfast game—let's dive into this scrumptious recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or line with silicone muffin liners to prevent sticking.
- Wash and prepare all fresh vegetables. Finely chop spinach, dice bell peppers and onions, and halve the cherry tomatoes into uniform small pieces.
- In a large mixing bowl, crack all 6 eggs and whisk thoroughly until the eggs are well-beaten and slightly frothy.
- Add salt, black pepper, and garlic powder to the whisked eggs. Mix well to distribute the seasonings evenly.
- Gently fold the chopped spinach, diced bell peppers, diced onions, and halved cherry tomatoes into the egg mixture, ensuring even distribution of vegetables.
- Using a ladle or measuring cup, carefully pour the egg and vegetable mixture into each muffin cup, filling them approximately 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are fully set and have a light golden color on top.
- Remove from oven and let the muffins cool in the tin for 5 minutes. Use a small knife to gently loosen the 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 20-30 seconds.
Tips
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Zucchini, mushrooms, or even kale can be great additions to this versatile recipe.
- Add Cheese for Extra Flavor: If you're a cheese lover, sprinkle some shredded cheese into the egg mixture for a creamy, savory twist.
- Use Silicone Muffin Liners: These liners not only prevent sticking but also make for easy cleanup. Plus, they’re reusable!
- Don’t Overfill the Muffin Cups: Fill each cup about 3/4 full to allow room for the muffins to rise while baking.
- Perfect for Meal Prep: Make a big batch and store them in the fridge for a quick grab-and-go breakfast throughout the week. Just reheat in the microwave for 20-30 seconds!
- Experiment with Seasonings: Feel free to add your favorite herbs or spices, such as paprika or Italian seasoning, to elevate the flavor profile.
- Check for Doneness: To ensure your muffins are fully cooked, insert a toothpick in the center; it should come out clean when they’re done.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 2g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 95mg
