Description
A savory and nutritious veggie egg muffin recipe, perfect for breakfast or a quick snack.
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with olive oil.
- In a large bowl, whisk the eggs until fully combined.
- Add the chopped spinach, bell pepper, onion, cherry tomatoes, and cheese to the eggs.
- Season the mixture with salt and pepper.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until the muffins are set and lightly golden.
- Let them cool for a few minutes before removing from the tin.
- Serve warm or store in an airtight container in the refrigerator.
Notes
- You can customize the veggies based on your preference.
- These muffins freeze well; reheat in the microwave when needed.
- For added flavor, consider adding herbs such as basil or oregano.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: veggie egg muffins recipe, egg muffins, breakfast recipe, vegetarian recipe