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- 6 large eggs - 1/4 cup milk (or a dairy-free alternative) - 1 cup spinach, chopped - Bell peppers (red or green), diced - Cherry tomatoes, halved - Red onion, finely chopped - Grated cheese (cheddar or feta) - Garlic powder - Salt and pepper to taste When you make veggie loaded egg muffins, focus on fresh ingredients. Eggs are the base, giving you protein and richness. Milk adds a creamy touch that makes these muffins soft. I always use fresh spinach. It gives a nice green color and boosts nutrition. For the veggies, bell peppers bring crunch and sweetness. You can choose red or green based on your taste. Cherry tomatoes add juiciness. They burst with flavor when baked. Red onion gives a gentle bite that balances the dish. Don’t skip the seasoning. Grated cheese adds a creamy, salty flavor. I often use cheddar or feta. Both melt well and enhance the taste. Garlic powder gives depth, while salt and pepper round out the flavors. You can add dried oregano for a hint of herbs, too. With these ingredients, you can create a healthy breakfast that is tasty and colorful. You can also mix and match to suit your tastes and what you have on hand. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease the muffin tin with cooking spray or use muffin liners. Start by making sure your oven is hot. This helps the muffins rise well. Greasing the tin makes it easy to remove the muffins later. - Whisk 6 large eggs with 1/4 cup of milk. - Stir in 1 cup of chopped spinach, 1/2 cup of diced bell peppers, 1/2 cup of halved cherry tomatoes, and 1/4 cup of finely chopped red onion. In a big bowl, crack the eggs and pour in the milk. Whisk them until mixed. Then, add the veggies. They give flavor and color. For extra taste, add 1/2 cup of grated cheese, 1 teaspoon of garlic powder, salt, and pepper. You can also add 1/2 teaspoon of dried oregano if you like. - Fill each muffin cup with the egg mixture. - Bake for 18-20 minutes until golden. Carefully pour the egg mix into each muffin cup. Fill each about 3/4 full. Place the tin in the oven and let them bake. You’ll know they’re ready when the tops are slightly golden. Enjoy the smell as they cook! To check if your muffins are done, look for a firm top. The muffins should bounce back when touched lightly. An inserted toothpick should come out clean. If it's wet, give them a few more minutes. After baking, let the muffins cool for five minutes in the tin. This helps them hold their shape. Then, transfer them to a wire rack to cool completely. This step prevents sogginess and helps them stay fresh. For a fun presentation, sprinkle fresh herbs on top. Chopped parsley or basil adds color and flavor. You can also serve these muffins with salsa or hot sauce. This adds a zesty kick and makes each bite exciting. Feel free to swap out vegetables based on your taste. Use zucchini, mushrooms, or broccoli for a twist. Just make sure to chop them small for even cooking. You can also change the cheese type. Try goat cheese or mozzarella for different flavors. Mixing cheeses can add depth to your muffins. Pro Tips Maximize Freshness: Use fresh vegetables for the best flavor and texture. If possible, chop them just before adding to the egg mixture. Customizable Ingredients: Feel free to swap out the veggies based on what you have on hand or your personal preferences. Zucchini, mushrooms, or broccoli work great too! Cheese Variations: Experiment with different types of cheese such as goat cheese, mozzarella, or pepper jack for a unique twist on flavor. Storage Tips: These muffins can be stored in an airtight container in the fridge for up to a week, making them perfect for meal prep! {{image_2}} You can make your egg muffins even more colorful and tasty. Try adding different leafy greens like kale or Swiss chard. These greens add great flavor and a boost of nutrients. You can also use seasonal vegetables. In summer, add zucchini or corn. In winter, try roasted butternut squash. Each season brings a new chance to mix it up. Want to make your muffins heartier? Add cooked meats like bacon or sausage. They will bring a savory touch that makes a great breakfast. For a lighter option, use plant-based protein sources. Chickpeas or lentils can add a protein punch without meat. This gives everyone a chance to enjoy these muffins, no matter their diet. If you want a vegan version, egg substitutes work well. You can use flaxseed meal or tofu blended until smooth. Both options bind the muffins nicely. For cheese lovers, plant-based cheese is a great choice. It melts and adds creaminess just like regular cheese. This way, everyone can enjoy delicious muffins, no matter their dietary needs. Store your veggie loaded egg muffins in an airtight container. This keeps them fresh. You can enjoy them for up to five days. Make sure they cool before you store them. If you want a quick breakfast, take one out and heat it up. To freeze your egg muffins, let them cool completely first. Then, place each muffin in a freezer-safe bag. You can stack them, saving space. They will last for about three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat in the microwave for about 30 seconds or until warm. Batch cooking these muffins is a smart way to plan meals. You can make a large batch on the weekend and have breakfast ready for the week. Serve them with toast or fruit for a balanced meal. They also make a great snack during the day. You can create different flavors by changing the veggies or cheese each time. This keeps breakfast exciting and fun! Veggie-loaded egg muffins last up to five days in the fridge. Keep them in an airtight container. For longer storage, freeze them. In the freezer, they can last up to three months. Just use freezer-safe containers or bags. Make sure to label them with the date. Yes, you can make these muffins ahead. They are perfect for meal prep. Cook a batch on the weekend. Store them in the fridge or freezer. In the morning, just grab one and heat it. This saves time on busy mornings. You can enjoy a healthy breakfast without fuss. Veggie-loaded egg muffins are a healthy choice. They are low in calories and high in protein. Each muffin has about 100 calories. The veggies add fiber and vitamins. Spinach is rich in iron, while bell peppers have vitamin C. This makes them a great option for a balanced diet. In this blog post, we explored how to make delicious veggie-loaded egg muffins. You learned about essential ingredients, from eggs to spinach, and various vegetable options. I shared step-by-step instructions for baking and tips for perfect results. You can customize these muffins with different flavors, store them easily, and even meal prep for busy days. These muffins are not just tasty; they are also healthy and versatile. Enjoy making these to kickstart your mornings!

Veggie Loaded Egg Muffins

Delicious and nutritious egg muffins packed with vegetables, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 100 kcal

Ingredients
  

  • 6 large eggs
  • 0.25 cup milk (or a dairy-free alternative)
  • 1 cup spinach, chopped
  • 0.5 cup bell peppers (red or green), diced
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • 0.5 cup grated cheese (cheddar or feta)
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 0.5 teaspoon dried oregano (optional)
  • 1 serving cooking spray or muffin liners

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by either spraying it with cooking spray or lining it with muffin liners.
  • In a large mixing bowl, crack the 6 eggs and add the milk. Whisk together until well blended.
  • Stir in the chopped spinach, diced bell peppers, halved cherry tomatoes, and finely chopped red onion into the egg mixture.
  • Add the grated cheese, garlic powder, salt, pepper, and dried oregano (if using) to the mixture. Stir until everything is well combined.
  • Evenly distribute the egg mixture into the prepared muffin cups, filling each about 3/4 full.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and the tops are slightly golden.
  • Allow the muffins to cool in the tin for about 5 minutes, then gently remove them and place on a wire rack to cool completely.

Notes

Serve warm with fresh herbs or salsa. Store in an airtight container in the refrigerator for easy meals.
Keyword breakfast, egg muffins, vegetarian