Veggie Packed Egg Muffins

$- 6 large eggs - 1 cup spinach, chopped - 1/2 cup bell pepper, diced (any color) - 1/2 cup cherry tomatoes, halved - 1/2 cup mushrooms, diced - 1/4 cup onion, finely chopped - 1/4 cup shredded cheese (cheddar or mozzarella) - Salt and pepper to taste - 1/2 teaspoon garlic powder - 1/2 teaspoon dried oregano - Cooking spray or olive oil for greasing These ingredients come together to create a colorful and tasty breakfast. You can customize your muffins to fit your taste. Here are some optional ingredients you can add: - Zucchini, grated - Broccoli, chopped - Different types of cheese like feta or goat cheese - Fresh herbs like parsley or cilantro Feel free to mix and match! This allows you to use what you have on hand. The more veggies, the better! You can also adjust the spices to match your flavor preferences. Enjoy crafting your unique veggie-packed egg muffins! {{ingredient_image_1}} 1. Prepping the oven and muffin tin: Start by setting your oven to 350°F (175°C). While it heats, take a muffin tin and grease it well with cooking spray or olive oil. This step keeps the muffins from sticking. 2. Mixing the egg and vegetable ingredients: In a large bowl, crack open 6 large eggs. Whisk them until they blend well. Next, add 1 cup of chopped spinach, 1/2 cup of diced bell pepper, 1/2 cup of halved cherry tomatoes, 1/2 cup of diced mushrooms, and 1/4 cup of finely chopped onion. Stir these veggies into the eggs. Then, mix in 1/4 cup of shredded cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, and some salt and pepper for taste. Make sure everything is mixed evenly. 3. Pouring the mixture into the muffin tin: Carefully pour the egg and veggie mix into the greased muffin cups. Fill each cup about 3/4 full to leave room for rising. - Recommended baking time and temperature: Place the muffin tin in your preheated oven. Bake for about 20 to 25 minutes. - Checking for doneness: To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! - Allowing the muffins to cool: When baked, take the muffin tin out of the oven. Let it cool for a few minutes. This makes it easier to handle. - Techniques for removing muffins from the tin: Use a butter knife to gently pry the edges of the muffins away from the tin. Then, carefully lift them out. Enjoy your veggie-packed muffins warm! To ensure fluffy egg muffins, whisk the eggs well. This adds air, which helps them rise. Use a large bowl for mixing all ingredients. Blend the veggies in well with the eggs. This gives an even taste throughout. Greasing the muffin tin is key. I recommend using cooking spray or olive oil. Make sure to cover each cup well. This prevents the muffins from sticking. You can also use silicone muffin cups. They make removal easy and clean. To adjust seasoning for taste, start with salt and pepper. Add these in small amounts. Mix, taste, and adjust as needed. This helps you find the right balance. Adding herbs and spices for extra flavor can elevate your muffins. Try garlic powder and dried oregano. You can also experiment with paprika or parsley. Fresh herbs can add a burst of color and taste. Mix these in right before pouring into the muffin tin. Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your egg muffins. Choose organic or locally sourced produce when possible. Customize Your Fillings: Feel free to substitute or add vegetables according to your preference. Ingredients like zucchini, broccoli, or kale can be great alternatives. Make Ahead: These muffins can be made in advance and stored in the refrigerator for up to a week. They also freeze well, making them a convenient grab-and-go breakfast. Check for Doneness: Baking times can vary based on your oven and the size of your muffin cups. Always test with a toothpick to ensure they are fully cooked. {{image_2}} You can change the veggies in your egg muffins. This makes them fun and unique. Try using: - Kale instead of spinach for a stronger taste. - Zucchini for a moist texture. - Broccoli for a crunchy bite. - Carrots for a hint of sweetness. Switching cheese can also add flavor. Use: - Feta for a tangy twist. - Pepper jack for a spicy kick. - Goat cheese for creaminess. These swaps allow you to use what you have or try something new. You can make these muffins fit your diet. For gluten-free muffins, use gluten-free flour. You can also skip the flour for a low-carb option. If you need dairy-free muffins, use plant-based cheese or skip the cheese altogether. The muffins will still taste great. Want more protein? Add cooked bacon or sausage. These meats will make your muffins hearty. You can also try beans or lentils for a plant-based option. To keep your veggie packed egg muffins fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly to prevent air from getting in. Store the muffins in the fridge. They stay fresh for up to five days. When you want to eat them, just take out what you need. If you want to save some muffins for later, freezing is a great option. First, let the muffins cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag or container. Be sure to remove as much air as possible. They can last up to three months in the freezer. When you’re ready to enjoy a muffin, take it out of the freezer. Thaw it in the fridge overnight or use the microwave. For reheating, pop it in the microwave for about one minute. You can also heat it in the oven at 350°F (175°C) for about 10-15 minutes. Enjoy your tasty breakfast! Can I make these muffins ahead of time? Yes, you can make these muffins ahead of time. They are great for busy mornings. Just bake them, cool them, and store them in the fridge. Warm them up in the microwave for a quick breakfast. How long do the muffins last in the fridge? These muffins last about 5 days in the fridge. Be sure to keep them in an airtight container. This helps them stay fresh and tasty. Approximate calorie count per muffin Each muffin has around 90 calories. This makes them a healthy choice for breakfast. Breakdown of key nutrients - Protein: 6g - Carbohydrates: 5g - Fat: 5g - Fiber: 1g - Vitamins: High in vitamins A and C from veggies Best accompaniments for the muffins Serve these muffins with fresh fruit or a dollop of yogurt. They pair nicely with a hot cup of coffee or tea. Ideas for meal prep with egg muffins You can pack these muffins for lunch or snacks. Add them to a salad or enjoy them with whole-grain toast. They are versatile and fit into many meals. In this article, you've learned how to make delightful egg muffins. We covered ingredient lists, step-by-step baking instructions, and essential tips to ensure your muffins turn out perfect. You can explore variations based on your tastes and dietary needs. Remember to store any leftovers properly to keep them fresh. With these details, you can enjoy your egg muffins at any time. Get creative and make your own unique version to share with family and friends. Happy baking!$

Veggie Packed Egg Muffins

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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine American

Servings 12

Calories 100 kcal

Ingredients

6 large eggs
1 cup spinach, chopped
0.5 cup bell pepper, diced
0.5 cup cherry tomatoes, halved
0.5 cup mushrooms, diced
0.25 cup onion, finely chopped
0.25 cup shredded cheese (cheddar or mozzarella)
to taste salt and pepper
0.5 teaspoon garlic powder
0.5 teaspoon dried oregano
for greasing cooking spray or olive oil

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil to prevent sticking.
In a large mixing bowl, crack the eggs and whisk them until well combined.
Add the chopped spinach, diced bell pepper, halved cherry tomatoes, diced mushrooms, and finely chopped onion to the egg mixture.
Stir in the shredded cheese, garlic powder, dried oregano, salt, and pepper, mixing thoroughly until all ingredients are evenly distributed.
Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 of the way full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and slightly golden on top. You can check doneness by inserting a toothpick in the center of a muffin; it should come out clean.
Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Use a butter knife to gently pry the edges of the muffins away from the tin and carefully remove them.

Notes

Serve warm on a colorful platter and garnish with fresh herbs and hot sauce.

Keyword breakfast, egg muffins, vegetarian