Are you ready to elevate your breakfast game with a deliciously healthy twist? Say goodbye to boring morning routines and hello to these scrumptious Egg and Vegetable Muffins! Packed with vibrant veggies and gooey cheese, these muffins are not only easy to make but also perfect for meal prep. Whether you're rushing out the door or enjoying a leisurely brunch, these delightful bites will keep you satisfied and energized. Dive into this recipe and discover how to whip up a batch that’s sure to impress your family and friends!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Wash and prepare all vegetables: finely chop the spinach, dice the bell pepper and onion into small, uniform pieces to ensure even distribution.
- In a large mixing bowl, crack the eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add the chopped spinach, diced bell pepper, and diced onion to the whisked eggs, stirring to distribute the vegetables evenly throughout the mixture.
- Sprinkle the shredded cheese into the egg and vegetable mixture, then season with salt and pepper, stirring gently to combine all ingredients.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are set and have a golden-brown top.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before gently removing them with a spatula.
- Serve warm or store in an airtight container in the refrigerator for up to 3-4 days. Can be reheated in a microwave for quick meals.
Tips
- Prep Ahead: To save time, chop your vegetables the night before and store them in the refrigerator. This way, you can whip up these muffins in no time during your busy mornings!
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Zucchini, mushrooms, or even tomatoes can add a unique flavor to your muffins.
- Cheese Choices: Experiment with different types of cheese, such as feta for a tangy kick or cheddar for a classic taste. Each type will give the muffins a distinct flavor profile.
- Don’t Overfill: When pouring the egg mixture into the muffin tin, fill each cup only about 3/4 full to allow the muffins to rise without overflowing.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins during the last few minutes of baking. They should be puffed up and golden brown on top!
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. These muffins are perfect for reheating in the microwave for a quick, nutritious meal on the go.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 2g
Protein: 8g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 170mg
