Veggie Loaded Egg Muffins

$- 6 large eggs - 1/2 cup milk (dairy or non-dairy) - 1 cup chopped spinach - 1/2 diced bell pepper (any color) - 1/4 cup finely chopped red onion - 1/2 cup halved cherry tomatoes - 1/4 cup shredded cheese (cheddar or dairy-free) - 2 tablespoons chopped fresh herbs (basil or parsley) - Salt and pepper to taste - Olive oil spray for greasing These ingredients work well together. The eggs are the base, and they hold everything. Milk adds creaminess. Spinach adds color and health. Bell pepper brings sweetness, while red onion adds a sharp bite. Cherry tomatoes give juiciness. Cheese adds richness, and herbs brighten the dish. - Calories: 120 - Protein: 8g - Fat: 8g - Carbohydrates: 4g Each muffin packs a punch. They are low in carbs, high in protein, and full of flavor. This makes them perfect for breakfast or a snack. Plus, they are easy to make. You can enjoy them warm or save them for later. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease the muffin pan with olive oil spray. Start by prepping your ingredients. Preheating the oven ensures even cooking. A well-greased muffin pan helps the muffins release easily. I like using olive oil spray because it adds flavor without extra calories. - Whisk together eggs and milk in a large bowl. - Add seasonings and vegetables to the mixture. In a large bowl, whisk the eggs and milk until mixed well. This step makes your muffins fluffy. Next, add salt, pepper, and your chopped veggies. I usually include spinach, bell pepper, and red onion for color and taste. The cherry tomatoes add sweetness, and cheese gives a creamy touch. Stir everything gently to combine. - Pour the mixture into muffin cups and bake. - Tips for checking doneness and removing from the pan. Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full. Bake in the preheated oven for 18-20 minutes. To check if they’re done, look for a slight golden color on top. You can gently press the center; it should feel firm. After baking, let the muffins cool for a few minutes. Use a knife to run around the edges, then pop them out. Enjoy your tasty, veggie-loaded muffins! To get the most flavor from your veggie loaded egg muffins, use fresh herbs. Basil or parsley adds a bright taste. Make sure to season your egg mixture with salt and pepper before you add the veggies. This simple step boosts the flavor. Cooking time is key. Bake your muffins for 18 to 20 minutes. Check them at 18 minutes. The muffins should be set and slightly golden. If they look too wet, give them a few more minutes. These muffins are fantastic on their own, but you can enhance them. Try serving them with a side of salsa or guacamole. A dollop of Greek yogurt also works well. These dips add creaminess and a little zing. For a fun twist, serve the muffins with a light salad. A fresh spinach and tomato salad complements the muffins nicely. It adds crunch and freshness. Presentation can make your dish even better. Arrange the muffins on a colorful platter. Sprinkle fresh herbs on top for a vibrant look. This adds color and makes your muffins more inviting. You could also use small dipping bowls for your sides. This makes it easy for guests to grab their favorite dip. A little extra effort in presentation creates a big impact! Pro Tips Freshness Matters: Always use fresh vegetables for the best flavor and texture in your egg muffins. Customize Your Fillings: Feel free to swap out the veggies and cheese based on your preferences or what you have on hand. Perfect Portion Control: Use an ice cream scoop to evenly distribute the egg mixture into the muffin pan for uniform cooking. Meal Prep Friendly: These muffins freeze well; simply reheat in the microwave for a quick breakfast option! {{image_2}} You can change up the veggies in your egg muffins based on what’s fresh and in season. For spring, try adding asparagus or peas. In summer, zucchini or corn work well. Fall brings options like roasted butternut squash or mushrooms. Winter lets you use hearty greens like kale or Swiss chard. Mix and match your favorites to keep things fun and tasty! Cheese can really change the flavor of your muffins. Cheddar is a classic choice, but you can also use feta for a tangy bite. Mozzarella gives a milder taste and a stretchy texture. If you want a dairy-free option, try vegan cheese made from nuts. This can add creaminess while staying plant-based. Experiment with different cheeses based on your mood or dietary needs! To make your muffins even better, add meats or spices. Cooked bacon or ham adds a savory kick. You could also try turkey sausage for a leaner option. For a spicy touch, mix in diced jalapeños or red pepper flakes. Fresh herbs like thyme or oregano can brighten the flavor. These small changes can make each batch unique and exciting! To keep your veggie loaded egg muffins fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. This will help prevent sogginess. You can keep them in the fridge for up to five days. If you want to store them longer, consider freezing. To freeze the muffins, let them cool completely first. Then, wrap each muffin in plastic wrap or foil. Place them in a freezer-safe bag or container. Be sure to label the bag with the date. When you're ready to eat, simply reheat them in the microwave or oven. They will taste great! In the fridge, your veggie loaded egg muffins will last about five days. If you freeze them, they can stay good for up to three months. Just remember to check for signs of freezer burn when you take them out. With proper storage, these muffins will stay tasty and ready to enjoy! Yes, you can make these muffins ahead of time. They store well in the fridge for up to five days. To prep, bake a batch on the weekend. Let them cool and place them in an airtight container. This way, you have a quick breakfast or snack ready. You can even freeze them! Wrap each muffin in plastic wrap, then place them in a freezer bag. When you're ready to eat, just reheat them. Veggie loaded egg muffins are quite healthy! They use fresh ingredients like spinach, bell peppers, and tomatoes. These veggies are low in calories and packed with vitamins. Eggs provide protein, which helps keep you full. Adding cheese offers calcium, great for your bones. Overall, these muffins are a balanced meal choice. Absolutely! You can swap out veggies based on your taste. Try adding zucchini, mushrooms, or kale. You can also choose different cheeses. For a dairy-free option, use a plant-based cheese. If you prefer a protein boost, add cooked bacon or sausage. This recipe is very flexible to fit your diet. In this blog post, we covered a tasty recipe for veggie-loaded egg muffins. You learned about the key ingredients, nutritional facts, and simple steps to make them. I shared tips for flavor, presentation, and variations to keep it fresh. Storing and reheating muffins was also explained for your convenience. These egg muffins are fun, healthy, and perfect for meal prep. With a few easy changes, you can make them your own. Enjoy cooking and exploring new flavors!$

Veggie Loaded Egg Muffins

Delicious and nutritious egg muffins packed with veggies, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings 12

Calories 100 kcal

Ingredients

6 large eggs
0.5 cup milk (dairy or non-dairy)
1 cup spinach, chopped
0.5 bell pepper diced (any color)
0.25 cup red onion, finely chopped
0.5 cup cherry tomatoes, halved
0.25 cup shredded cheese (cheddar or dairy-free)
2 tablespoons fresh herbs (such as basil or parsley), chopped
to taste salt and pepper
olive oil spray (for greasing muffin pan)

Instructions

Preheat the oven to 350°F (175°C) and grease a muffin pan lightly with olive oil spray.
In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
Add the chopped spinach, diced bell pepper, red onion, cherry tomatoes, cheese, and herbs to the egg mixture. Stir until everything is evenly distributed.
Pour the egg mixture into the prepared muffin pan, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until the muffins are set and slightly golden on top.
Remove from the oven and let them cool for a few minutes. Carefully run a knife around the edges of each muffin to loosen them, then pop them out of the pan.
Serve warm, or let them cool completely and store in an airtight container in the fridge for up to 5 days.

Notes

Arrange the muffins on a platter and garnish with a sprinkle of fresh herbs on top for a vibrant appearance.

Keyword breakfast, egg muffins, vegetarian