Start your mornings right with these Veggie-Packed Egg Muffins Recipe – a quick, easy, and nutritious breakfast option. Loaded with fresh vegetables and protein, these muffins are perfect for busy mornings or meal prep. They’re customizable, portable, and packed with flavor, making them an ideal choice for a wholesome start to your day.
Ingredients
For the Egg Muffins:
6 large eggs
1 medium carrot, grated
1/2 cup diced bell peppers (any color)
1/4 cup chopped onions
1/4 cup chopped parsley or spinach
1/2 cup shredded cheese (cheddar or mozzarella)
1/4 tsp garlic powder
1/4 tsp paprika
Salt and pepper, to taste
Chocolate Lovers’ Dream
For those who adore chocolate, this Easy One-Bowl Chocolate Cake Recipe is both simple and decadent. It’s perfect for a quick dessert or a treat for unexpected guests.
Preparation Time
- Preparation: 10 minutes
- Cooking: 15-20 minutes
- Total Time: 25-30 minutes
Instructions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with silicone liners.
2. Prepare the Veggies:
Grate the carrot, dice the bell peppers, and chop the onions and parsley or spinach.
3. Whisk the Eggs:
In a large mixing bowl, whisk the eggs with the garlic powder, paprika, salt, and pepper.
4. Add the Veggies and Cheese:
Fold the grated carrot, diced bell peppers, onions, parsley, and shredded cheese into the egg mixture.
5. Fill the Muffin Tin:
Divide the egg mixture evenly among the muffin cups, filling them about 3/4 full.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg muffins are set and lightly golden on top.
7. Cool and Serve:
Let the muffins cool for a few minutes before removing them from the tin. Serve warm, or store for later use.
Tips for Success
Customize the Veggies: Add zucchini, mushrooms, or even tomatoes for variety.
Dairy-Free Option: Omit the cheese or use a dairy-free alternative.
Storage: Store the muffins in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds.
Nutritional Information (Per Muffin)
- Calories: 80
- Carbohydrates: 2g
- Protein: 7g
- Fat: 5g
- (Values are approximate and may vary based on portion size and ingredients)
Conclusion
These Veggie-Packed Egg Muffins Recipe are the perfect healthy breakfast or snack option. They’re quick to prepare, packed with protein, and loaded with vegetables for a balanced meal. Make a batch ahead of time and enjoy a convenient, nutritious start to your day!