Veggie Egg Muffins: A Healthy Twist on Breakfast Bliss
Start your day right with these delicious and nutritious Veggie Egg Muffins. Packed with vegetables and protein, they are perfect for a healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/4 cup onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a mixing bowl, whisk the eggs, salt, and pepper until well combined.
- Add the chopped vegetables and cheese if using, and stir until evenly mixed.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Let them cool slightly before removing from the tin.
- Enjoy warm or store for later!
Notes
- Feel free to customize the veggies based on your preferences.
- These muffins can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Keywords: Veggie Egg Muffins, healthy breakfast, egg muffins, meal prep