Veggie Egg Muffins are a nutritious and convenient breakfast option that combines eggs with a variety of colorful vegetables. These muffins are easy to make, packed with protein, and perfect for meal prep, allowing you to enjoy a healthy breakfast throughout the week!

Ingredients

• 6 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 cup bell peppers (diced, any color)
• 1/2 cup spinach (chopped)
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup red onion (finely chopped)
• 1/2 cup shredded cheese (cheddar or your choice, optional)
• Salt and pepper (to taste)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon dried oregano (optional)

Timing

Making Veggie Egg Muffins takes about 10 minutes for preparation and 20-25 minutes for baking.

Instructions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.

Step 2: Prepare the Egg Mixture

1. Whisk Eggs: In a large bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, garlic powder, and oregano (if using).

Step 3: Add Vegetables

1. Mix in Veggies: Stir in the diced bell peppers, chopped spinach, halved cherry tomatoes, and red onion. If using cheese, fold it into the mixture as well.

Step 4: Fill Muffin Tin

1. Pour Mixture: Evenly distribute the egg and veggie mixture into the prepared muffin tin, filling each cup about 2/3 full.

Step 5: Bake

1. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.

Step 6: Cool and Serve

1. Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Nutritional Information

Here’s a quick overview of the nutritional content of Veggie Egg Muffins (per muffin, based on 12 servings):

Nutrient	Amount per Serving
Calories	100
Protein	7g
Fat	6g
Carbohydrates	5g
Fiber	1g
Sugar	1g

Tips for Customization

• Add More Veggies: Feel free to include other vegetables like zucchini, mushrooms, or broccoli based on your preference.
• Spice It Up: Add diced jalapeños or hot sauce for a spicy kick.
• Different Cheeses: Experiment with different types of cheese, such as feta or mozzarella, for varied flavors.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 5 days. These muffins can also be frozen for up to 3 months. Reheat in the microwave or oven before serving.

Conclusion

Veggie Egg Muffins are a versatile and healthy breakfast option that’s easy to prepare and perfect for meal prep. Packed with vegetables and protein, these muffins are a great way to start your day on a nutritious note!