Start your day right with these Cheesy Veggie Egg Muffins! Packed with protein, veggies, and cheesy goodness, these muffins are not only delicious but also easy to make ahead for a quick breakfast or snack. They’re perfect for busy mornings or as a portable meal option.
Preparation Time: 15 minutes
Ingredients:
- 6 eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 small onion, finely chopped
- 1 small carrot, grated
- 1/2 cup spinach, chopped
- Salt and pepper, to taste
- 1 teaspoon dried oregano or mixed herbs
- Olive oil or non-stick cooking spray (for greasing the muffin tin)
Directions:
- Preheat your oven to 180°C (350°F). Grease a muffin tin with olive oil or non-stick cooking spray.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Add the shredded cheese, chopped bell peppers, onion, grated carrot, and spinach to the egg mixture. Mix well.
- Season with salt, pepper, and dried oregano or mixed herbs. Stir to combine.
- Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions:
- Enjoy these egg muffins hot or cold.
- Serve with a side of fresh fruit or a small salad for a balanced meal.
- Pack them for on-the-go breakfast or as a snack during the day.
Cooking Tips:
- Customize the veggies and cheese to your liking for variety.
- Use silicone muffin cups for easy removal and cleanup.
- These muffins can be frozen and reheated for later use.
Nutritional Benefits:
- High in protein from eggs and cheese.
- Packed with vitamins and fiber from vegetables like bell peppers, onion, carrot, and spinach.
- Low-carb and gluten-free, making them suitable for various dietary preferences.
Dietary Information:
- Vegetarian
- Gluten-free (if using gluten-free cheese)
Storage:
- Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days.
- They can also be frozen for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen in the microwave or oven.
Why You’ll Love This Recipe:
- Quick and easy to prepare, perfect for meal prep.
- Versatile and customizable with your favorite veggies and cheese.
- Portable and convenient for busy mornings or as a healthy snack option.
Conclusion:
Cheesy Veggie Egg Muffins are a fantastic way to start your day with a nutritious and satisfying meal. Whether enjoyed at home or on the go, these muffins offer a burst of flavor and essential nutrients that everyone will love. Try them out and make breakfast a breeze!