Description
Veggie egg muffins are delightful, bite-sized treats made primarily from eggs and a variety of vegetables. They are baked in a muffin tin, creating a fluffy and nutritious snack or meal option.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (or a dairy-free alternative)
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Fresh herbs (such as parsley or chives) for garnish
- Cooking spray or cupcake liners for muffin tin
Instructions
- Preheat your oven to 350°F (175°C) and grease the muffin tin.
- Wash and chop the green bell pepper, red onion, and fresh spinach.
- In a large mixing bowl, whisk together the eggs and milk until frothy, then season with salt, black pepper, and garlic powder.
- Fold in the diced vegetables and shredded cheese into the egg mixture.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes until the tops are golden and a toothpick comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin and garnishing with fresh herbs.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze muffins for up to 3 months for easy meal prep.
- Experiment with different vegetables and cheeses for variety.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: veggie egg muffins, healthy snacks, meal prep, breakfast recipes