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Veggie Egg Muffins

vegetable breakfast muffins
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Ingredients

Scale
  • 4 large eggs
  • 1/2 cup bell pepper, chopped (red, orange, or yellow)
  • 1/2 cup fresh spinach, chopped
  • 1/4 cup onion, diced
  • 1/3 cup cheddar cheese, shredded
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh herbs, chopped (optional: chives, parsley, or dill)
  • 1 tbsp Greek yogurt (optional, for creaminess)
  • 1/4 tsp garlic powder (optional)
  • Cooking spray or olive oil for greasing

Instructions

  1. Preheat oven to 350°F (175°C) and generously grease a standard 12-cup muffin tin.
  2. In a medium bowl, whisk eggs until well beaten. Season with salt and pepper.
  3. Stir in bell pepper, spinach, onion, and cheddar cheese until evenly combined. Add any optional ingredients if using.
  4. Pour the mixture into prepared muffin cups, filling each about three-quarters full.
  5. Bake for 18-20 minutes until the tops are set and lightly golden.
  6. Allow to cool in the pan for 5 minutes before removing.
  7. Run a knife around the edges and gently lift out each muffin.
  8. Serve warm or at room temperature.

Notes

  • For meal prep: cool completely before storing in an airtight container in the refrigerator for up to 5 days.
  • To freeze: wrap individual muffins and freeze for up to 2 months. Reheat in the microwave for 30-60 seconds or in a 350°F oven for 8-10 minutes.
  • Prevent sticking by using silicone muffin cups or parchment paper liners.
  • Customize with your favorite vegetables, just keep the proportions similar.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: veggie egg muffins, egg muffin recipe, vegetable breakfast muffins, healthy morning muffins, quick protein muffins

Find it online: https://www.joyliciousrecipes.com/veggie-egg-muffins-easy-breakfast/