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Vegetable Egg Muffins

Vegetable Egg Muffins
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Start your day energized with these protein-packed Vegetable Egg Muffins, combining fresh vegetables, eggs, and cheese into a convenient and nutritious breakfast that’s quick to prepare, customizable, and perfect for busy mornings.

Ingredients

Scale

Eggs and Dairy

  • 6 large fresh eggs
  • 1/2 cup grated cheddar or feta cheese

Vegetables

  • 1/4 cup diced bell peppers (mixed colors)
  • 1/4 cup chopped spinach
  • 1/4 cup finely chopped onions
  • 1/4 cup diced tomatoes

Seasonings and Oil

  • Salt to taste
  • Black pepper to taste
  • Optional herbs: 1 tbsp chopped parsley or basil
  • Olive oil or cooking spray for greasing muffin tin

Instructions

  1. Prepare Your Vegetables: Wash, dry thoroughly, and chop bell peppers, spinach, onions, and tomatoes into small, uniform pieces to ensure even cooking and a consistent texture in the muffins.
  2. Whisk the Eggs and Season: In a large bowl, beat 6 fresh eggs with salt, pepper, and any desired herbs or spices until smooth and well combined to create a flavorful base.
  3. Combine and Add Cheese: Fold the chopped vegetables into the beaten eggs, then incorporate the grated cheddar or feta cheese evenly throughout the mixture for added creaminess.
  4. Prepare the Muffin Tin: Lightly grease a muffin tin using olive oil or cooking spray to prevent sticking and allow easy removal of the muffins once baked.
  5. Fill and Bake: Spoon the egg and vegetable mixture evenly into the muffin cups, filling each about three-quarters full. Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until the muffins are set and golden on top.
  6. Cool and Enjoy: Allow the muffins to cool briefly in the pan for easy removal. Serve warm immediately, or store them for later consumption.

Notes

  • Use fresh, high-quality eggs and vegetables for the best flavor and texture.
  • Do not overfill muffin cups to avoid spills and uneven cooking.
  • Check doneness by inserting a toothpick; it should come out clean when fully baked.
  • Pat vegetables dry before mixing to prevent soggy muffins.
  • Let muffins cool completely before refrigerating to maintain texture.

Nutrition

Keywords: vegetable egg muffins, protein breakfast, healthy muffins, easy breakfast, make ahead breakfast, gluten free, kid friendly

Find it online: https://tastebudtrek.com/vegetable-egg-muffins/