Say goodbye to boring breakfasts and hello to a delightful morning treat: veggie egg muffins. These savory delights are packed with wholesome ingredients like fresh vegetables, eggs, and a sprinkle of cheese, all baked to perfection in convenient muffin-sized portions.
Each bite offers a burst of flavor and nutrition, making these muffins a satisfying and nourishing way to kick-start your day.
Not only are veggie egg muffins incredibly easy to make – requiring just a few simple ingredients and minimal prep time – but they’re also highly customizable. Feel free to mix and match your favorite veggies, cheeses, and seasonings to create a breakfast masterpiece that suits your taste preferences.
Whether you enjoy them fresh out of the oven or reheated for a quick and satisfying breakfast on busy weekdays, these veggie egg muffins are sure to become a staple in your morning routine.
Veggie Egg Muffins
Ingredients
- 6 eggs (large)
- 1/4 cup bell peppers (diced)
- 1/4 cup tomatoes (diced)
- 1/4 cup spinach (diced)
- 1/4 cup mushrooms (diced)
- sea salt (to taste)
- pepper (to taste)
Instructions
- Preheat the oven to 350°F and lightly grease a muffin tin.
- In a mixing bowl, whisk together the eggs, diced bell peppers, tomatoes, spinach, mushrooms, salt, and pepper.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes or until the egg muffins are set and slightly golden.
- Allow them to cool for a few minutes before removing from the muffin tin.
- Serve warm or refrigerate for a grab-and-go breakfast option.
