Looking for a quick and nutritious breakfast option? These savory breakfast egg muffins are just what you need! Packed with protein and loaded with vibrant vegetables, they make for an excellent breakfast prep choice that you can whip up in advance and enjoy all week long.
Imagine starting your day with these fluffy egg muffins that are not only delicious but also versatile. You can customize them with your favorite veggies or whatever you have on hand, making them a great option to reduce food waste. Plus, they’re perfect for those busy mornings when you need something easy to grab and go.
Easy and Nutritious Breakfast Egg Muffins
Start your day with a wholesome breakfast that combines protein and vibrant vegetables in a delightful muffin form. These breakfast egg muffins are not only fluffy and flavorful but also packed with nutrients, making them a satisfying way to kick off your morning.
With a colorful mix of chopped spinach, diced bell peppers, and juicy cherry tomatoes, every muffin offers a taste of freshness. Topped with melted cheese, they become the perfect balance of savory and satisfying. These muffins are designed for those who want a nutritious breakfast prep option that can be made ahead of time and enjoyed throughout the week.
Versatile Ingredients for Your Muffins
The beauty of these egg muffins lies in their versatility. You can customize them with your favorite vegetables or whatever you have in your fridge. Whether you prefer a mix of onions and zucchini or a combination of broccoli and feta cheese, the possibilities are endless.
This adaptability not only caters to personal taste but also helps reduce food waste. By utilizing leftover vegetables, you can create a delicious breakfast that aligns with your daily routine and minimizes your impact on the environment.
Simple Steps to Prepare
Preparing these breakfast egg muffins is straightforward and quick, making them an excellent choice for busy mornings. The total time from prep to bake is just around 35 minutes.
Start by preheating your oven and preparing a muffin tin. Whisk together eggs and milk, then stir in your selected vegetables. Fill the muffin cups with this mixture and top with cheese before baking. You’ll be greeted with the delightful aroma of baking muffins, signaling the start of a nutritious day ahead!
Serving and Storing Your Muffins
Once baked to a beautiful golden hue, allow the muffins to cool slightly before transferring them to a wire rack. They can be enjoyed warm, or you can store them in an airtight container for up to a week, making them a convenient option for breakfast or snacks.
Serve these muffins with a side of fresh fruit for a balanced meal that includes vitamins and fiber. This combination not only enhances the flavor but also adds a touch of color to your plate, creating a visually appealing brunch scene.
Nutrition Information
Each muffin contains approximately 120 calories, along with 8 grams of protein and 8 grams of fat. They are low in carbohydrates, making them a suitable option for those mindful of their carb intake.
With a perfect blend of protein and vegetables, these breakfast egg muffins serve as a nutritious choice for anyone looking to start their day with a healthy meal. Enjoy them as part of your morning routine or as a filling snack any time of the day!
Easy and Nutritious Breakfast Egg Muffins
These breakfast egg muffins are fluffy and flavorful, combining the wholesome goodness of eggs with a mix of colorful vegetables. Each bite delivers a satisfying taste that’s both savory and nutritious, ensuring you kickstart your day on the right note.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup onion, finely chopped
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it with cooking spray or lining with muffin liners.
- Whisk the Eggs: In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Add the Vegetables: Stir in the chopped spinach, diced bell peppers, halved cherry tomatoes, and onion into the egg mixture. Mix until the vegetables are evenly distributed.
- Fill the Muffin Tin: Pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle shredded cheese on top of each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or store them in an airtight container in the refrigerator for up to a week.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 muffins
- Calories: 120kcal
- Fat: 8g
- Protein: 8g
- Carbohydrates: 2g