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- 6 large eggs - 1 cup spinach, chopped - 1 bell pepper, diced (any color) - 1 small zucchini, grated - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup shredded cheese (cheddar or mozzarella) - 1/2 tsp garlic powder - 1/2 tsp onion powder - Salt and pepper to taste - Cooking spray or olive oil for greasing These ingredients make up a simple yet tasty meal. The eggs form the base, giving protein and structure. Spinach adds a nice green touch and nutrients. Bell peppers contribute sweetness and crunch. Zucchini keeps things moist and adds fiber. Cherry tomatoes bring a burst of flavor. Red onion adds sharpness that balances the taste. Cheese adds richness and gooeyness. Garlic and onion powders boost flavor without extra work. Salt and pepper enhance everything. Greasing helps muffins come out easily. - Calories per muffin: About 100 - Macronutrient breakdown: - Protein: 7g - Fat: 6g - Carbohydrates: 3g These muffins offer a great balance of nutrients. They provide protein from eggs and cheese. The veggies add fiber and vitamins. This meal is low in carbs, making it a smart choice. Each muffin is packed with health benefits from the veggies. Spinach is rich in iron, while bell peppers are high in vitamin C. Zucchini is low in calories but high in water, keeping you hydrated. This breakfast option is easy and healthy. You can enjoy it on busy mornings or save some for later. {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). This step warms the oven for even cooking. Next, grease your muffin tin. You can use cooking spray or olive oil. Both work well to prevent sticking. In a large mixing bowl, crack the six large eggs. Whisk them until the yolks and whites mix well. This helps your muffins rise nicely. After whisking, add your chopped spinach, diced bell pepper, grated zucchini, halved cherry tomatoes, and finely chopped red onion. These veggies add taste and color. Now, sprinkle in the garlic powder, onion powder, salt, and pepper. Mix everything until you see an even blend. Lastly, fold in the shredded cheese. This adds creaminess and flavor. Ensure all veggies and cheese are well coated with the egg mixture. Carefully pour the egg mixture into the muffin tin. Fill each cup about 3/4 full. This gives them room to rise without spilling. Now, it's time to bake! Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Check for doneness by gently pressing the tops. They should feel firm and slightly golden. The centers must set for the best texture. Once done, take the muffins out and let them cool. Use a knife to gently run around the edges. This will help you remove them easily. To make the best veggie-packed egg muffins, follow a few simple steps: - Ensure even cooking: Whisk the eggs until smooth. This helps the muffins cook evenly. Mix the veggies well with the egg. This way, every bite has flavor. - Storing leftovers: Keep the muffins in an airtight container. They stay fresh in the fridge for up to 5 days. You can also freeze them for up to 2 months. Just reheat before serving. Avoid these common errors to ensure your muffins turn out great: - Over-filling muffin cups: Fill each cup only 3/4 full. This allows room for the muffins to rise. If you fill too much, they can overflow. - Skipping greasing: Always grease the muffin tin. Use cooking spray or olive oil. This prevents sticking and makes removal easy. Boost the taste and texture of your muffins with these tips: - Recommended seasonings: Add a pinch of paprika or herbs like thyme. These spices boost the flavor without a lot of effort. - Cheese choices and how they affect taste: Cheddar gives a sharp taste. Mozzarella adds creaminess. Choose cheese based on your flavor preference. Mixing cheeses can also create a new flavor. Pro Tips Fresh Ingredients: Use fresh vegetables for the best flavor and texture in your egg muffins. They will add a vibrant taste and nutrition. Mix and Match: Feel free to customize the veggies based on what you have on hand. Broccoli, carrots, or mushrooms can be great additions! Storage Tips: Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for longer storage. Perfect Baking: Keep an eye on the muffins as they bake. Ovens vary, so check at the 15-minute mark to avoid overcooking. {{image_2}} You can use many veggies in these egg muffins. Broccoli, kale, or other greens work great. They add color and nutrients. You can also swap in seasonal vegetables. Think about using squash in summer or sweet potatoes in fall. Get creative with what you have! Cheese can really change the flavor. Try adding feta or goat cheese for a tangy twist. If you want more protein, mix in cooked meats like bacon or sausage. They will make the muffins heartier and more satisfying. If you need gluten-free muffins, try using almond flour or coconut flour. These options keep the muffins light. For a dairy-free version, use egg substitutes like flaxseed or chia seeds. These work well and keep the muffins tasty. To keep your veggie-packed egg muffins fresh, use an airtight container. This helps to lock in moisture and flavor. You can store them in the fridge for quick access. If you want to keep them longer, freezing is a great option. Just make sure to wrap each muffin in plastic wrap before putting them in a freezer bag. Reheating muffins can be simple. The best method is to use a microwave. Heat them for about 30 seconds to 1 minute. This keeps them moist. If you prefer a crispy top, try using an oven. Place them on a baking sheet and heat at 350°F for about 10 minutes. This will keep them tasty and warm. In the fridge, these muffins last for about 4 to 5 days. If you freeze them, they can last up to 3 months. For best results, label the freezer bag with the date. This way, you’ll know when to use them. Always check for any signs of spoilage before eating. Enjoy your delicious muffins! Yes, you can make these muffins ahead of time! They store well in the fridge. I suggest making a batch on the weekend. You can enjoy them for breakfast all week. Just let them cool completely and place them in an airtight container. They will stay fresh for up to five days. If you want to skip cheese, you have options! You can use nutritional yeast for a cheesy flavor. Another choice is silken tofu, which adds creaminess. You can also leave it out completely. The muffins will still taste great with the veggies. To check if the muffins are done, look for a golden top. You can also gently press the center. If it springs back, they are ready. If you have a toothpick, insert it into the center. If it comes out clean, the muffins are baked perfectly. Absolutely! Spices and herbs can enhance the flavor. I love adding a pinch of paprika or Italian seasoning. Fresh herbs like basil or parsley work well, too. Just remember to adjust the amount to your taste. Experimenting is part of the fun! Yes, these muffins are very kid-friendly! They are colorful and packed with flavor. Kids often enjoy the fun shapes, too. You can let them help mix the ingredients. This can make them more excited to eat a healthy breakfast. Plus, you can sneak in veggies without them noticing! These egg muffins pack flavor and nutrition. We explored the key ingredients, like fresh veggies and cheese, to create a healthy meal. I shared easy steps to prepare, bake, and store these muffins. Remember, you can customize them with your favorite ingredients too. Avoid common mistakes for the best results. Overall, these muffins make a great breakfast or snack option. Enjoy the bounty of flavors and the health benefits they offer!

Veggie Packed Egg Muffins

Delicious and nutritious egg muffins filled with a variety of vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 6 large eggs
  • 1 cup spinach, chopped
  • 1 medium bell pepper, diced
  • 1 small zucchini, grated
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • 0.5 cup shredded cheese (cheddar or mozzarella)
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • to taste salt and pepper
  • as needed cooking spray or olive oil for greasing

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
  • In a large mixing bowl, crack the eggs and whisk them until well combined.
  • Add the chopped spinach, diced bell pepper, grated zucchini, halved cherry tomatoes, and finely chopped red onion to the eggs.
  • Sprinkle in the garlic powder, onion powder, salt, and pepper, mixing everything until evenly distributed.
  • Fold in the shredded cheese until well combined, ensuring all veggies and cheese are coated with egg mixture.
  • Carefully pour or spoon the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 18-20 minutes, or until the muffins are firm and slightly golden on top. The center should be set.
  • Once baked, remove from the oven and let cool for a few minutes before gently running a knife around the edges to remove the muffins from the tin.
  • Serve warm or allow to cool completely and store in an airtight container in the refrigerator.

Notes

These muffins can be stored in the refrigerator for up to a week.
Keyword breakfast, egg muffins, vegetarian