Veggie Loaded Egg Muffins

$- 6 large eggs - 1/2 cup milk (dairy or non-dairy) - 1 cup spinach, chopped - 1/2 bell pepper, diced (any color) - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup shredded cheese (cheddar or mozzarella) - Salt and pepper to taste - 1 teaspoon garlic powder - 1/2 teaspoon paprika - Cooking spray or olive oil for greasing For these veggie loaded egg muffins, you'll need fresh ingredients. I always choose vibrant veggies. They not only look good but also taste great. Spinach adds a nice green color. Bell peppers bring sweetness. Cherry tomatoes add a juicy pop. Red onion gives a mild bite. The eggs form the base. They provide protein and richness. Milk makes the muffins fluffy. I like to use both dairy and non-dairy options. For cheese, I prefer cheddar or mozzarella for melting goodness. Seasoning is key. Salt and pepper enhance flavor. Garlic powder adds depth. Paprika brings a hint of warmth. Finally, don't forget the cooking spray or olive oil. This helps the muffins slide out easily. With these ingredients, you can create a delicious breakfast treat that’s full of flavor and nutrition. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease the muffin tin with cooking spray or olive oil. Setting the right temperature is key for great muffins. Greasing the tin helps the muffins pop out easily. You can use a paper towel to spread the oil evenly. - Whisk together the eggs and milk. - Add chopped vegetables and seasoning. In a large bowl, start by whisking the eggs and milk. This makes a fluffy base. Next, add your chopped spinach, bell pepper, cherry tomatoes, and red onion. Sprinkle in your cheese, salt, pepper, garlic powder, and paprika. Mix everything well so the flavors blend. - Pour mixture into muffin tin and bake. - Check for doneness with a toothpick. Carefully pour the egg mixture into your prepared muffin tin, filling each cup about two-thirds full. Bake these in your preheated oven for 18 to 20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready! Let them cool for five minutes before removing them. To make the best veggie muffins, follow these tips: - Cooking Time and Temperature: Preheat your oven to 350°F (175°C). Bake the muffins for 18-20 minutes. They should puff up nicely. - Non-Stick Tip: To keep muffins from sticking, use cooking spray or olive oil to grease the muffin tin. Make sure to cover every section well. Serving your muffins right makes them even better: - Serve Warm: Muffins taste best when warm. Serve them straight from the oven. - Garnishing: Add fresh herbs like parsley or chives on top. This adds color and flavor. You can save time by prepping: - Prepping Ingredients: Chop veggies like spinach, bell peppers, and onions a day before. Store them in the fridge to save time. - Mixing Ahead: You can mix the egg and milk base ahead of time. Just add the veggies before you bake. Pro Tips Storage Tip: Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave for a quick breakfast! Veggie Variations: Feel free to mix and match vegetables based on your preferences. Zucchini, mushrooms, or kale are great alternatives to include for added flavor and nutrition. Cheese Choices: Experiment with different types of cheese like feta, goat cheese, or pepper jack to customize the taste of your muffins! Batch Cooking: Make a double batch and freeze some muffins for convenient grab-and-go meals. They freeze well and can be enjoyed anytime! {{image_2}} You can mix up the veggies in your egg muffins. Use zucchini, mushrooms, or kale for new flavors. Carrots and broccoli also work great. These changes add color and nutrients. Want extra protein? Add cooked bacon or sausage. Turkey or chicken sausage is a healthy choice. You can also toss in beans for a plant-based boost. If you want a dairy-free option, try almond or oat milk. They blend well with the eggs. For cheese, use dairy-free options like cashew or soy cheese. These still melt nicely and add flavor. Spice up your muffins with fresh herbs. Basil, dill, or parsley can add a fresh taste. For a kick, try red pepper flakes or chipotle powder. Experimenting with different herbs and spices can make each batch unique! After baking your veggie loaded egg muffins, let them cool in the tin for about five minutes. This helps them hold their shape. Then, gently remove them and place them on a wire rack. This allows air to circulate and cool the muffins evenly. If you leave them in the tin too long, they may sweat and become soggy. To store the muffins in the fridge, place them in an airtight container. Make sure they are completely cool before sealing. You can keep them in the fridge for up to five days. If you want to keep them fresh longer, consider wrapping each muffin in plastic wrap. This helps prevent them from drying out. Freezing is a great option if you want to save some muffins for later. To freeze, place the cooled muffins in a single layer on a baking sheet. Freeze them for about two hours until solid. Then, transfer the muffins to a freezer-safe bag or container. They can last up to three months in the freezer. To reheat, just microwave them for about 30 seconds or bake them at 350°F (175°C) for 10-15 minutes. Enjoy your easy, tasty breakfast whenever you want! Veggie loaded egg muffins can last about 4 to 5 days in the fridge. Store them in an airtight container. If you want to keep them longer, freeze them. They will stay good in the freezer for up to 3 months. Just thaw them overnight in the fridge when you're ready to eat. Yes, you can make these muffins without eggs. Use a substitute like silken tofu or a flaxseed mixture. For flaxseed, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. This way, you keep the texture and moisture. These muffins are great on their own, but you can add sides for a full meal. Try serving them with fresh fruit or a light salad. You could also pair them with yogurt for a creamy touch. These options add flavor and nutrition to your breakfast. You can easily adjust the recipe to fit your needs. For dairy-free, use almond milk or oat milk instead of regular milk. For gluten-free, check your cheese and use gluten-free cooking spray. You can also skip the cheese or use a dairy-free option. Customize it to fit your diet! These veggie-loaded egg muffins are a fun and easy recipe. We covered the ingredients needed, from eggs to cheese, and provided step-by-step instructions for perfect muffins. You learned tips to make them stick-free and ways to customize for your taste. Remember, these muffins store well in the fridge and freeze easily for later. Experiment with different veggies, spices, and proteins to keep it fresh. I hope you enjoy making and sharing these tasty muffins!$

Veggie Loaded Egg Muffins

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

Print Recipe Save Recipe

Prep Time 15

Cook Time 15

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)
0.5 cup cherry tomatoes, halved
0.25 cup red onion, finely chopped
0.5 cup shredded cheese (cheddar or mozzarella)
to taste salt
to taste pepper
1 teaspoon garlic powder
0.5 teaspoon paprika
for greasing cooking spray or olive oil

Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
In a large mixing bowl, whisk together the eggs and milk until well combined.
Add the chopped spinach, diced bell pepper, halved cherry tomatoes, red onion, shredded cheese, salt, pepper, garlic powder, and paprika to the egg mixture. Stir until all ingredients are evenly distributed.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are puffed up and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before gently removing them and placing them on a wire rack to cool completely.

Notes

Serve warm on a colorful platter, garnished with fresh herbs like parsley or chives.

Keyword breakfast, egg muffins, vegetarian