Veggie Packed Egg Muffins

$To make these tasty muffins, gather these main ingredients: - 6 large eggs - 1 cup spinach, chopped - 1/2 cup bell peppers (any color), diced - 1/4 cup red onion, finely chopped - 1/2 cup cherry tomatoes, halved - 1/2 cup shredded cheese (cheddar or your choice) - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper to taste These ingredients bring color and flavor to your muffins. The eggs are the base, while the veggies add nutrition and taste. You can customize your muffins with these optional ingredients: - Cooked bacon or sausage - Fresh herbs like parsley or chives - Zucchini or mushrooms, diced Adding these options lets you experiment. You can make each batch unique. To make clean-up easy, use these cooking sprays or muffin liners: - Non-stick cooking spray - Paper muffin liners - Silicone muffin liners Using these will help your muffins pop out easily. It keeps your muffin tin clean and saves time. {{ingredient_image_1}} Start by turning on your oven to 350°F (175°C). This helps your muffins bake evenly. Next, grab a muffin tin. Lightly spray it with cooking spray or use muffin liners. This step keeps your muffins from sticking. Make sure each cup is coated well. You want easy removal later. In a big bowl, crack open 6 large eggs. Whisk them until they blend well. This makes your muffins fluffy. Now, it's time to add the veggies. Toss in 1 cup of chopped spinach, 1/2 cup of diced bell peppers, 1/4 cup of finely chopped red onion, and 1/2 cup of halved cherry tomatoes. Don’t forget the cheese! Add 1/2 cup of shredded cheese. It adds a nice creaminess. Now, season your mix. Sprinkle in 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and some salt and pepper. Whisk everything together until it looks uniform. You want all the flavors to mix well. Pour the egg and veggie mix into the muffin tin. Fill each cup about 3/4 full. This gives them room to rise. Place the tin in the preheated oven. Bake for 20-25 minutes. Keep an eye on them. You want the muffins to be set and slightly golden on top. Once done, take them out and let them cool for a few minutes. Then, gently remove the muffins from the tin. They should pop out easily if you prepped well. Enjoy your tasty, veggie-packed muffins warm! To make your egg muffins fluffy, whisk the eggs well. Incorporate air into the mix. This air helps the muffins rise. Use fresh ingredients like spinach and bell peppers. They add moisture and flavor. Fill the muffin tin about three-quarters full. This allows room for them to puff up. Baking them at 350°F gives them a nice, gentle rise. Serve these egg muffins warm for the best taste. They work well for breakfast or a snack. Pair them with a slice of whole-grain toast. A side of fruit adds a nice touch. You can also enjoy them with a dollop of salsa on top. This adds a fresh kick to each bite. Garnishing is easy and fun! Fresh herbs like parsley or chives brighten up the muffins. A sprinkle of cheese on top before baking adds flavor. Try avocado slices on the side for creaminess. For a drink, a smoothie or juice pairs well. Enjoy experimenting with different garnishes! Pro Tips Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand to make these muffins your own. Meal Prep Magic: These muffins are great for meal prep! Make a large batch and store them in the fridge for quick breakfasts throughout the week. Cheese Variations: Experiment with different types of cheese like feta, mozzarella, or pepper jack for a unique flavor twist in your muffins. Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze them for longer storage. {{image_2}} You can mix and match veggies based on what you like. Try using zucchini, mushrooms, or broccoli. They all add great flavor. You can also swap in kale for spinach. Just chop them fine so they cook well. If you want a kick, add jalapeños or hot peppers. These changes keep the muffins fresh and fun. For more protein, add cooked bacon, sausage, or ham. You can also use beans or lentils for a plant-based option. Just make sure to chop them small. This way, they blend well with the eggs. Adding protein makes these muffins more filling, perfect for breakfast or a snack. If you want dairy-free muffins, skip the cheese or use a dairy-free option. Nutritional yeast can give a cheesy flavor without dairy. For a vegan version, use flax eggs instead of chicken eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. This keeps your muffins tasty and healthy for everyone. After you bake your veggie packed egg muffins, let them cool completely. Use an airtight container for storage. Place a piece of parchment paper between layers to keep them from sticking. Store in the fridge for up to five days. This keeps them fresh and ready for a quick meal. If you want to save some muffins for later, freezing is a great option. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag or container. Label the bag with the date. They can stay in the freezer for up to three months. This way, you can enjoy them when you want! To reheat, simply take out a muffin from the fridge or freezer. If frozen, thaw it in the fridge overnight. For best results, warm the muffin in the oven at 350°F (175°C) for about 10-15 minutes. You can also use the microwave for 30-60 seconds. This will keep them soft and tasty, just like fresh! Yes, you can use any cheese you like. Cheddar works great, but you can try mozzarella, feta, or even pepper jack. Each cheese adds a unique flavor. Experiment to find your favorite mix! These muffins stay fresh for up to five days in the fridge. Store them in an airtight container to keep them moist. If you want to keep them longer, consider freezing some for later. You can! Use a mixture of mashed bananas or applesauce as a substitute. For a savory option, try silken tofu blended until smooth. These alternatives work well, but the texture may differ slightly from traditional muffins. These veggie-packed egg muffins are easy to make and fun to customize. We covered main ingredients, cooking tips, and storage info. You can mix and match veggies, proteins, and even make them dairy-free. With the right techniques, your muffins will be light and fluffy. Remember to store leftovers properly for the best taste later. Enjoy creating delicious meals with this simple recipe!$

Delicious and nutritious egg muffins filled with vegetables, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 12

Calories 100 kcal

Ingredients

6 large eggs
1 cup spinach, chopped
0.5 cup bell peppers, diced
0.25 cup red onion, finely chopped
0.5 cup cherry tomatoes, halved
0.5 cup shredded cheese
0.25 teaspoon garlic powder
0.25 teaspoon onion powder
to taste salt and pepper
as needed cooking spray or muffin liners

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or line with muffin liners.
In a large bowl, crack the eggs and whisk them together until well combined.
Add the chopped spinach, diced bell peppers, red onion, cherry tomatoes, and shredded cheese to the eggs.
Season the mixture with garlic powder, onion powder, salt, and pepper. Whisk everything together until uniformly mixed.
Pour the egg and veggie mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and slightly golden on top.
Remove the muffins from the oven and allow them to cool for a few minutes before gently removing them from the tin.

Notes

Serve warm, garnished with fresh herbs like parsley or chives.

Keyword egg muffins, healthy breakfast, vegetarian